First, I set the oven to 350 to preheat and rounded up the ingredients. I needed coconut flour, salt, baking soda, eggs, and butter. (The recipe calls for coconut oil as written, but I opted for butter instead.)
Next, I sifted the dry ingredients together into one bowl and melted the butter in another bowl. The recipe says to stir the liquids into the dry ingredients until smooth. Mrs. Fox Falcon advised that the dry should be stirred into the wet. So, we did it her way. After letting the butter cool enough to not cook the eggs (but while it was still liquid), we mixed the butter with the raw eggs and stirred the dry ingredients in. Once it resembled a batter, I poured it into a greased loaf pan.
Bake it at 350 for 40-50 minutes or until a toothpick comes out clean. Then, via the magic of the Internet, it looks a little something like this:
So, how did it turn out? Well, I've made it twice now and it was delicious both times. It really does taste a lot like cornbread! Friends and relatives who are not on low-carb diets found it quite tasty as well. The coconut flour may give it a slight bluish tinge, but this is common. You may also notice a mild coconut flavor, but it seems to diminish after a night in the refrigerator to rest and let the flavors mingle.
As you can see, this cornbread was quite popular. By the time I could get my camera out, only two lonely pieces were left...and they didn't last long. Yum!
