Low Carb Mexican Cornbread Recipes

KETO CORNBREAD

Steps:

• Preheat the oven to 350° F / 180C / 160C fan.
• Place the bacon on a greaseproof lined baking tray and bake for 20 minutes until crisp. Flip half way through cooking for even crispness! Allow to cool and chop into small bits.
• In a medium bowl mix all dry ingredients - almond and coconut flour, flaxseed meal, whey protein, baking powder, salt. Last, add 1/4 cup of grated cheese, bacon and jalapenos and stir.
• In a different bowl, beat the eggs with an electric mixer for about 3 minutes until airy and lighter in colour. Add the butter, cream and apple cider vinegar and briefly whisk again until just combined. (Don't over-whisk!!)
• Add the dry ingredients and fold until fully incorporated.
• Pour the batter into a well-greased 10 inch skillet or 9 x 5 inch casserole dish and top with 3/4 cup of cheese.
• Bake for circa 30 minutes until you can insert and remove a skewer without any crumbs sticking and golden on top.
• Allow to cool slightly before removing from the pan. Place on a wire rack to cool before slicing.

LOW CARB MEXICAN CORNBREAD SANS CORN RECIPE - (4.8/5)

Steps:

• Brown ground beef, breaking it into small crumbles. Drain fat and place in a medium bowl. Stir in chili powder, cumin, onions, garlic salt and garlic powder. Drain the liquid from the canned tomatoes and stir them into the beef. Place the beef into an 8 inch square baking dish. Slice the bell pepper into bite sized chunks. Saute in coconut oil 5-7 minutes until soft. Layer the peppers over the beef in the dish. Top with 1/2 cup cheese. To prepare the bread, combine almond meal, flax meal, baking powder and salt in a medium bowl. Add the eggs, cheese and olive oil. Stir until no large lumps remain. Spread the batter over the meat and topping in the casserole dish. Smooth the top of the batter with a spatula or large spoon until it covers the meat completely and touches the sides. Bake at 350 for 40-45 minutes or until the top is golden and the center is set. Let rest 5-10 minutes before serving. Serves 6. 537 calories 4 g net carbs 33 g fat 43 g protein

LOW CARB MEXICAN CORNBREAD

Steps:

• Saute onion and jalapeno in the butter till tender.
• Mix dry ingredients.
• Mix wet ingredients with dry.
• Fold in sauteed onions, jalapenos and cheese and mix well.
• Spray nonstick muffin pan with Pam and divide into 6-8 muffins.
• Bake at 350 about 15 minutes till golden brown.
• Add a few drops corn extract if you have it and use 1 packet artificial sweetener of your choice.

LOW-FAT, LOW-CALORIE, JALAPENO CORNBREAD

Steps:

• Preheat oven to 400°F; grease an 8-inch square pan or glass dish.
• Combine corn meal and soured milk in a small bowl and let sit for 5 minutes. Meanwhile, combine other dry ingredients in a larger bowl.
• Add crushed pineapple and egg (or egg whites) to corn meal mixture. Mix until combined.
• Add corn meal mixture to dry ingredients, mix until well combined.
• Add jalapenos and fold into mixture. (If it seems to thick, add a quick splash more milk and mix again).
• Pour into greased pan and cook for 20-25 minutes or until a toothpick inserted in middle comes out clean and the bread is golden brown.
• After cooked, slice into 9 slices and enjoy.