I’ve been wanting to make a basic cheese cornbread and finally got around to doing that tonight. I used my Peppered Bacon Cheese Bread recipe and deleted the bacon. This bread is not suitable until you reach the nuts and seeds rung of the Atkins OWL phase. If you omit the corn flavoring, this is suitable for Primal diners that consume occasional cheese. This was one of my better low-carb breads to date and was absolutely delicious served with seared pork chops and a salad. Leftover and toasted, it made a lovely breakfast sausage biscuit as well!
This bread can be baked up in a loaf, scone shapes, as biscuits, muffins or wedges cut from a 9″ round pan or 9 large squares cut from an 8×8 pan version. This bread holds together well and will not crumble apart. Muffins or biscuits will only take about 15-20 minutes to cook. Scones, a round version or loaf/square version will possibly take a little longer, around 30 minutes. Check with a toothpick in the center for doneness.
Note: The corn flavoring I use from time to time is “Fresh Corn” available at Selectflavors website (formerly marketed under the brand of Superior Products). http://www.selectflavors.com/individual-flavors/
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1½ c. almond flour
2 T. coconut flour
¼ c. golden flax meal
1 3/4 tsp. baking soda
1 c. grated cheese (I use cheddar)
5 eggs, beaten
2 T. coconut oil, melted
2 T. olive oil
1 T. cider vinegar
1 tsp. corn flavoring (optional)
DIRECTIONS: Preheat oven to 350º. Grease your pan or muffin tin cups (or use paper liners) and set aside. Measure all dry ingredients and cheese into a medium measuring bowl, stir and set aside. Beat eggs and all liquid ingredients in a small bowl and add them to the dry ingredients. Stir to blend all into a smooth batter. Using a rubber spatula, scrape batter into a greased loaf pan, 8×8 square dish, a round 9″ pan, or onto a greased sheet for cutting into 10 scones, rolls or biscuits. Shape dough evenly as desired or spoon into 10 greased muffin tin cups or loaf pan. Pop into preheated 350º oven for about 20 minutes for biscuits, rolls or muffins; bake 30-35 minutes for a loaf, 9″ round or 8×8 square version. Ovens vary, so check with toothpick test. Remove and cool in pan a few minutes. Run sharp knife around edges to loosen and tip out onto a cutting board. Slice loaf or scones into 10 servings. Serve warm with butter.
NUTRITIONAL INFO: Makes 10 slices, muffins, biscuits or wedges. Each serving contains:
6.16 g carbs, 3.18 g fiber, 2.88 g NET CARBS
11.24 g protein
481 mg sodium
106 mg potassium