For Thanksgiving I used this recipe minus the cheese and jalapeņo's and used it as the bread crumbs to make stuffing.
2 cups almond flour
3 tablespoons coconut flour
3 teaspoons baking powder (make sure it's grain-free ) (you can omit for the gaps protocol, just keep in mind the bread won't rise as much)
1 teaspoon Celtic sea salt
1/2 teaspoon baking soda
2 teaspoons coconut sugar (or 1 teaspoon honey for gaps protocol)
2 large eggs, lightly beaten
8 tablespoons unsalted butter or ghee, melted and cooled slightly
1 cup sour cream (or plain, whole coconut yogurt)
2 medium jalapeņos, minced (optional)
1/2 yellow onion, minced
1 1/2 cups grated raw Cheddar cheese (omit for Paleo)
Preheat oven to 425°F and adjust rack to middle position of oven. Butter an 8 x 8-inch baking dish . Whisk almond flour, coconut flour baking powder, sea salt, baking soda and coconut sugar together in a large mixing bowl. In a separate bowl, whisk together the eggs, butter, and sour cream. Pour sour cream mixture, jalapeņos and onions into flour mixture and gently fold all ingredients together. Pour half of the cornbread batter into the baking dish and spread out evenly. Sprinkle the shredded cheese on top, and then pour the remaining batter on top. Bake for 30-35 minutes, or until the top is golden brown.
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