What's fabulous with any of your low carb soups?
Low Carb Paleo-ish Cornbread, of course!
Only, there's no actual corn.
The basis is almond flour/meal instead of corn meal.
This recipe is inspired by/adapted from
by Not Crocker (click recipe link above to go directly there).
My "cleaned up" paleo version:
Preheat oven to 350 degrees. For full recipe, use 13x9 glass dish, for half recipe, use 8x8. Grease your dish with plenty of bacon grease.
Mix together all the dry ingredients first: the blanched almond flour, cheese, baking powder, salt (and jalapeños or garlic powder, if using).
Separately, whisk together all the wet (remaining) ingredients.
Pour the wet ingredients into the dry and mix well.
Spoon the batter into the baking dish and spread evenly.
Bake for 25 minutes, looking for the edges to begin browning.
Allow to cool a bit before cutting into 16 (or 8, if halving) pieces. Enjoy (a lot)!
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