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Low Carb Cornbread with Baby Corn and Yellow Hominy

by on November 21, 2016 in Breads, Cornbreads November 21, 2016 BreadsCornbreads
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Level: Easy

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Description

This is a low carb version of cornbread that I created that is moist and delicious. It tastes as good as it looks. Even my non-low carb family members love it. 3.16 net carbs per serving

Ingredients

  • ½ cups Coconut Flour
  • 1-½ cup Almond Flour
  • 1 teaspoon Salt
  • 4 teaspoons Baking Powder
  • ½ cans (15 Oz. Size) Cut Baby Corn, Drained
  • ¼ cups Canned Yellow Hominy, Drained
  • ½ cups Unsweetened Almond Milk
  • 4 whole Eggs
  • ⅓ cups Bacon Drippings
  • 2 drops Liquid Sucralose (Optional)

Preparation

Mix all dry ingredients together.

In a blender or food chopper, grind baby corn and hominy together until finely chopped. Mix wet ingredients together and stir in chopped corn. Mix wet and dry ingredients.

Pour into a greased 10-inch iron skillet. Bake at 350ºF for about 45 minutes or until golden brown.

Note: 38 total net carbs per skillet, 12 servings at 3.16 net carbs per serving.

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