Mexican Cornbread

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 25 min
Total time: 15 min
Yield: 8
Ingredients: heavy cream; pork panko; baking powder; eggs; organic canned corn; vanilla extract; granulated monk fruit

15 mins prepServes 8

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.

8 servings

What you need

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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.

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Mexican Cornbread

What you need

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