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Low Carb Cornbread with Baby Corn and Yellow Hominy
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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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