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Baking Low Carb Cornbread
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  1. #1
    Join Date
    Jun 2001
    Over there

    Low Carb Cornbread

    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

    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


    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.

  2. #2
    Join Date
    Sep 2005

    I can't wait to try this!

    Looking at the ingredients, it'll be goood.

    I would bake this by pouring it into a hot iron skillet that I had in the oven during preheat and then pour all of this goodness into it to get a nice crust.

    Fresh Baking powder is the secret to a nice lift during the baking process.

    I looked up the carbs in Del Monte canned corn and it says about 11 net carbs per 1/2 cup serving but since your spreading out the corn carbs by rough chopping, it'll be even less.

    Thank your for this recipe! V

  3. #3
    Bardou, did you like the low carb cornbread?

  4. #4
    Join Date
    Jun 2001
    Over there
    Sorry I didn't get back here but I did make the cornbread and it was good. BUT, I think next time I will use the same recipe, omit the corn, add in rehydrated onions (maybe 1/2 cup), and add in 1/2 to 1 cup more of cheddar cheese. The corn bread was a little crumbly but I think with the added cheese it will hold together better. It's been raining here so I will make a batch of beef veggie soup and make another batch of bread (I'll call it onion cheese bread).

  5. #5
    Join Date
    Jun 2001
    Over there
    I made this recipe yesterday but omitted the corn. I added in 1/2 cup of rehydrated dried onions and 2 cups of cheddar cheese and 1 tbs of Swerve. It is sooooo gooood! Give it a try!


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