Low Carb, Paleo-ish Cornbread!

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.

(Here, the Jalapeno version with a bowl of LC chili)

This recipe is inspired by/adapted from

Jalapeño Almond Bread

by Not Crocker (click recipe link above to go directly there).

 

My "cleaned up" paleo version:

 

2 cups blanched almond flour (4lb bag, more economical) or (2 lb bag)

1 1/2 cups grass-fed shredded cheddar cheese

1 1/2 tsp aluminum free baking powder

1/2 tsp Himalayan pink salt

3 organic, cage-free eggs (if halving the recipe, use 2 eggs)

1/2 cup organic, grass-fed sour cream

1/4 cup organic, grass-fed butter, melted

Variations:

1/8 - 1/4 cup sliced jarred jalapeño peppers, diced for jalapeño cornbread, depending on the heat you want. I use a little less than 1/4 cup

1/4 tsp organic garlic powder for cheesy garlic bread that's reminiscent of the flavor of the biscuits at Red Lobster

You can leave out the cheese, also, but why would you?!?!

Experiment with various herbs to achieve subtle flavor variations

 

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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