A delicious keto-friendly and gluten-free Mexican cornbread made with heavy cream or coconut milk, pork panko, and organic canned corn, baked to perfection in silicone muffin cups.
1: Preheat your oven at 350°F.
2: Blend all the ingredients very well.
3: Pour the mix into twelve silicone muffin cups.
4: Bake for 25 minutes.
5: Let it cool down and enjoy!
