Mexican Cornbread
Serves 815 mins prep25 mins cook
This gluten-free and low-carb Mexican Cornbread is sweet, moist, and reminiscent of pudding bread. Made with pork panko or almond flour, it provides a unique flavor and texture. Perfect for anyone looking for a healthier alternative to traditional cornbread, it's great for keto and paleo diets.
0 servings
What you need
Instructions
1: Preheat the oven to 350°F. 2: In a bowl, mix together the heavy cream or coconut milk, pork panko, baking powder, eggs, organic canned corn, vanilla extract, and granulated monk fruit. 3: Pour the batter into a greased baking dish. 4: Bake for 25-30 minutes or until golden brown and a toothpick comes out clean. 5: Let it cool before serving.View original recipe