Bardou
Veteran Member
It's sounds delicious. I have a pot of beans on so this will go good with the beans. I'll come back and let everyone know how it turned out.
Low Carb Cornbread | Baby Corn and Cheddar!
Servings Prep Time
Makes 12 pieces 10 minutes
Cook Time
40 minutes
Ingredients
2 cups Almond Flour We use this!
1/4 cup Coconut flour
3 tsp Baking powder
1 tsp Pink Salt (or sea salt)
3 large eggs
1/2 cup butter, melted
1/4 cup sour cream
2 tbs Swerve or Splenda
1 cup Shredded Cheddar Cheese
1 can corn, roughly chopped
Instructions
Preheat the oven to 350 and grease a 9 inch casserole dish.
In a medium bowl combine the almond flour, coconut flour, baking powder and salt. Whisk together and set aside.
In a large bowl combine the eggs, melted butter, sour cream and Swerve. Whisk until full incorporated. Add the dry ingredients to the wet in two batches as you combine.
Fold in the cheddar cheese and chopped up corn. Transfer to a casserole dish and bake for 37-40 minutes.
Allow to cool for 15 minutes and slice into 12 pieces.
Low Carb Cornbread | Baby Corn and Cheddar!
Servings Prep Time
Makes 12 pieces 10 minutes
Cook Time
40 minutes
Ingredients
2 cups Almond Flour We use this!
1/4 cup Coconut flour
3 tsp Baking powder
1 tsp Pink Salt (or sea salt)
3 large eggs
1/2 cup butter, melted
1/4 cup sour cream
2 tbs Swerve or Splenda
1 cup Shredded Cheddar Cheese
1 can corn, roughly chopped
Instructions
Preheat the oven to 350 and grease a 9 inch casserole dish.
In a medium bowl combine the almond flour, coconut flour, baking powder and salt. Whisk together and set aside.
In a large bowl combine the eggs, melted butter, sour cream and Swerve. Whisk until full incorporated. Add the dry ingredients to the wet in two batches as you combine.
Fold in the cheddar cheese and chopped up corn. Transfer to a casserole dish and bake for 37-40 minutes.
Allow to cool for 15 minutes and slice into 12 pieces.