Jalapeno Cheese Bread

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Jalapeno Cheese Bread

I’ve been wanting to try my hand at a low-carb jalapeno cheese bread and finally got around to it.  I must say my first experiment turned into a delightfully tasty bread!  For some reason, this bread is better when completely cooled rather than right out of the oven.  Not sure why, but many low-carb baked goods just are!  This bread is not suitable until you reach the nuts and seeds rung of the Atkins OWL phase.   It is acceptable for Keto diets. It is suitable for Primal diners, if you eat occasional dairy, but not acceptable for Paleo.

This makes up nicely as muffins, too, as the crust is very nice on this bread.  I discovered that leftovers make an outstanding cornbread stuffing!!  Muffins will only take about 15-20 minutes to cook.

I chose to use fresh jalapeno, but will try my next batch using pickled jalapenos to see which I like best.  Those that like their jalapeno bread “hotter” may want to use 2 jalapenos.  My husband and I don’t like it too hot. 🙂

The corn flavoring I used to buy was Superior Products brand, which I last bought direct from Superior Products.  Sadly they have gone out of business or sold out.  Only places I’ve seen corn flavoring since is either at Select Products (where I order it and love the flavor) or at Naturesflavors.com (but I haven’t tried their’s yet).

For many more delicious low-carb bread recipes, visit the Facebook page for the best-selling cookbooks, LOW CARBING AMONG FRIENDS by Jennifer Eloff and several other very talented cooks, including well-known Chef George Stella!  There you’ll see a preview of the many recipes you will find in this wonderful 5-volume set.  Have no fear, they are also available individually, in regular or coil-bound.  Order your today at Amazon or here.

DISCLAIMER:  I do not receive remuneration for this book promotion nor for the inclusion of my recipes therein.  I do so simply because they are great low-carb tools to have in your low-carb toolbox.  Nice to have them at your fingertips.

INGREDIENTS:

1½ c. almond flour

2 T. coconut flour

¼ c. golden flax meal

1 3/4 tsp. baking soda

1 c. shredded hard cheese of your choice (I used cheddar)

1  jalapeno, seeded, finely chopped (I use fresh, but pickled is fine)

5 eggs, beaten

2 T. coconut oil, melted

2 T. olive oil

1 T. cider vinegar

1 T. Fresh Corn flavoring (optional) Source:  selectflavors.com  (scroll down the alphabetical flavors to see Fresh Corn)

DIRECTIONS:  Preheat oven to 350º.  Lightly grease a loaf pan and set aside.  I use an unusual shaped loaf pan, non-standard, that is 4½” wide, 2½” deep and 12″ long.  So I can easily get 10 very thick slices out of a loaf.

click to see in my 4x12" x-long loaf pan

click to see in my 4×12″ x-long loaf pan

Measure all dry ingredients and cheese into a medium measuring bowl, stir and set aside.  Seed and finely chop jalapeno and add. Add cheese and stir all dry ingredients together to blend.   Add all liquid ingredients to the mixing bowl and stir to blend.    Using a rubber spatula, scrape batter into greased loaf pan and pop into preheated oven for 30 minutes.  Ovens vary, so check with toothpick test.   Remove and cool in pan a few minutes.  Run sharp knife around edges to loosen and gently tip out onto a cutting board. Slice into 10 servings and serve warm.

SPECIAL NOTE:  This bread makes an outstanding “cornbread” stuffing for your holiday turkey as well, with or without that corn flavoring!

NUTRITIONAL INFO:  Makes 10 large slices, each contains: (calculated using 1 c. cheese only)

242 calories

21 g fat

6.2 g  carbs, 3.2 g  fiber, 3.0 g  NET CARBS

9.95 g  protein

386 mg sodium

40 comments on “Jalapeno Cheese Bread

  1. Peggy, gurrrl☺! I’ve been looking for a good LC cornbread recipe. I know now that I’ve found it!!! I plan to use your recipe for cornbread dressing. One question (since you mentioned using your leftovers to make the dressing): If I were to make this without the cheese, would it make a difference on the taste of the dressing? How did your dressing taste with the cheese or was it insignificant? Thanks for sharing!

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    • I don’t think omitting the cheese would have much of an impact on your dressing flavor, because your celery, onion and parsley would likely drown it out anyway. That said, I don’t know if leaving the cheese out will impact how the bread bakes. Might be a little drier than my loaf? maybe a bit more crumbly? But having never omitted it myself, as my late brother always said to me, “I can’t know what I don’t know.”😉 But I think it will bake OK, and will make good dressing. You could always add a bit more broth or an extra beaten egg to your dressing if the bread cooks up a little dry. That will surely moisten it up to compensate. 🙂

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  2. I went to Select Flavors.com and there’s no Fresh Corn listed. They only show 12 options for individual flavors with no next page option. Under the Trial sizes, there are more flavors but I only want the corn to get the full affect of your recipe. Is there something I’m missing on this website? There isn’t an option to search either. If I can’t get the corn flavoring, will it really affect the recipe? Thank you!

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    • You’re right. The list isn’t complete. Used to be about 28 flavors! They state their site has been under construction this week to be finished by today. I just tried and like you, could see the Fresh Corn on the “Trial Size” ordering link. You can try it there but you’d have to order 5 trial bottles of the Fresh Corn or pick some other flavors. I can highly vouch for their Coconutti flavor. Tastes just like coconut cream pie! The Almond is very good and if you use it much, the Peppermint is also very good. The main page may show all the flavors when they are done with their website revamping. But I suppose there’s an outside chance they could also be about to phase out the Fresh Corn when existing supplies are gone as it may not have been a popular one in their product line.

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    • I would think this would freeze very nicely, Kelo. Most breads will freeze for a month just fine. Hope you’re pleased with what a nice stuffing it makes. I’m using it in mine this year again, too. 🙂

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  3. I actually have a pan like this – I always referred to it as my LOAF ‘angel-food cake pan’ (probably because it has little ‘feet’ to use, so it can cool it upside down). I haven’t used this pan in years – can’t wait to try it for this!

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  4. I can’t say enough about these! I made them in muffin tins, rose beautifully and taste fantastic. I did not use/have the ‘fresh corn’ flavoring and they were completely lovely without. I will be using these gems, minus the one I ate!, for Thanksgiving dressing. Thank you for an excellent low carb bread recipe!

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  5. Thank you for sharing all your delicious recipes! I have a question; csn you use regular all purpose flour or another heathier option of flour instead of almond flour? If so, which kind, I have a tree but allergy an unfortunately cannot any but type flours.

    Thank you in advance for your help

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    • I would use oat flour instead. Using wheat flour will probably not work as that change will impact the wet:dry ratios more than oat flour. Otherwise, you’d be better off finding a regular Jalpeno Cheese Bread recipe on the net that uses regular flour up front. Your recipe will NOT be low carb using all purpose flour, Lori. Just so you understand you’d be going from a lo-carb to VERY HIGH-carb bread.

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