Bread has always been a comfort food for me, but I tend to overeat it and my body does better eating lower carb and lower sugar. This is my version of cornbread to accommodate keeping me on track and feeling my best, but it’s still tasty and enjoyable!
Servings: 9
Ingredients:
2c almond flour
2 tbsp yellow corn meal
3 beaten eggs
1c whole milk plain yogurt
½c yellow corn
1 jalapeno- reserve 9 slices for garnish and chop the rest
3 chopped green onions
⅓c melted butter
1c Mexican cheese blend
1 tbsp raw honey
1 tbsp baking powder
½ tsp baking soda
¼ tsp salt
Directions:
Preheat the oven to 350 F. Grease a 9x9 pan.
In a large bowl, combine all dry ingredients: almond flour, corn meal, baking powder, baking soda, and salt. Mix together with a spatula.
In a large glass measuring cup, measure out the yogurt and add 3 eggs. Beat the mixture together. Add the honey. Melt your butter in the microwave and add it as well. Stir all the wet ingredients.
Combine your wet mixture into the dry mixture. Add chopped jalapenos, baby corn, Mexican cheese, and chopped green onions.
Pour into the greased pan and bake for 40 minutes, Use the remaining jalapeno slices for a garnish on top. Check with a toothpick for doneness. Enjoy!
Nutrition information:
1 square: 320 calories, 14g carbohydrate, 24g fat, 13g protein, 5g sugar
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