Hi folks! Thanks for stopping by. There’s a little nip of fall in the air here these last few mornings/evenings, and it has reminded us that we need to make the most of grilling season here at our little cabin! We’re always looking for more good sides to compliment grilled/barbequed meat, fish and vegetable meals. Here’s another great “bread-like” recipe, shared by a friend. We got to snack on some of this before scoring the recipe. We were amazed at how much it tasted like traditional cornbread – using no corn whatsoever!
Jalepeno Cheddar “Cornbread”
Mix together and let sit for a couple of minutes:
2 Tablespoons sour cream
2 Tablespoons heavy cream
1 teaspoon vinegar
4 beaten eggs
1 Tablespoon chives
1/4 cup chopped jalepenos
3/4 cup shredded cheddar cheese
Mix dry ingredients separately:
1 cup almond flour
1 Tablespoon ground psyllium husk
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 cup grated parmesan cheese
Add dry to wet and add:
4 Tablespoons melted butter
Scoop batter evenly into a greased 8×8 baking pan or a 12-compartment muffin pan.
Bake at 350 for about 20-30 minutes, or until a knife inserted in the center comes out clean.
Enjoy! This would also make a great side for a big ol’ pot of Keto or Primal chili!
Note: this recipe substitutes baking soda and cream of tartar for 2 teaspoons of conventional baking powder (which contains cornstarch).
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Please also note: I am not a doctor or nutritionist. While this low carb diet experiment has worked well for me so far, your mileage may vary. This diet needs to be balanced correctly, in order to avoid potential side effects. It is always a good idea to discuss any major health decisions with your doctor before getting started.