I’ve created a delicious low-carb jalapeno cheese bread and am amazed how much it tastes like traditional cornbread. Please note: For me, this bread is better when completely cooled rather than right out of the oven. I suspect this is because some brands of leavening (baking sodas and powders) have a bit of ammonium bicarbonate (known as Baker’s Ammonia) in them. This ingredient facilitates leavening in flat goods like cookies and crackers and the gases are released from the flat cookie/cracker surface during baking. Thicker baked goods like cakes, breads and muffins don’t allow adequate release of this gas and it can linger. This ammonia smell (right out of the oven), if you have used one of the brands with ammonium bicarbonate, dissipates on day 2. If you have ever experienced this, take note of the ingredients in your leavening and avoid this particular brand if it is bothersome to you (or label and reserve it for cookies and crackers only). Flavor is not impacted at all. 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 also discovered that leftovers make an outstanding cornbread stuffing!! Muffins will only take about 15-20 minutes to cook depending on the size of your muffin cups.
I chose to use fresh jalapeno, but they should make up nicely with well-drained pickled peppers if you prefer. Those that like their jalapeno bread “hotter” may want to use 2 jalapenos. My husband and I don’t like ours too hot. 🙂
The corn flavoring I buy is Superior Products brand, which I last bought direct from Superior Products own website. They have since sold out or changed names to Select Products, but the flavoring hasn’t changed one bit! Only places I’ve ordered corn flavoring is at Select Products . Naturesflavors.com carries one but I haven’t tried it yet.
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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. 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
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. Similar pans like mine can be found on the internet if interested.
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. This is best cooled and then re-warmed. See note in red above.
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 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