The theme for May is BREAD. Mom makes this low carb "cornbread" when she makes chili. It's really good!
Ingredients
- 6 tablespoons butter, melted
- ⅓ cup heavy cream
- 3 large eggs
- ½ cup coconut flour
- 2 tablespoons sugar substitute
- ½ teaspoon salt
- ¼ teaspoon baking soda
Instructions
- Preheat oven to 350 degrees. Spray a 10 inch cast iron skillet or 8x8 baking dish with non-stick spray.
- Add the melted butter, cream, and eggs to a mixing bowl and whisk to combine.
- Add the coconut flour, sugar substitute, salt, and baking soda to the bowl and stir well to combine.
- Spread the mixture into the prepared dish and bake for 15-20 minutes or until the edges are golden and a tester comes out clean.
13 comments:
oh we bet that is the pawfect bread for chilli and it will melt on da tongue... fab recipe!!!!
Golly gee I'm gonna have to stop reading blogs I am so hungry now.
Corn bread goes well with just about anything.
Hugs cecilia
That sounds good!
Easy peasy AND yummy!!! We want to try that too.
Woos, Lightning and Timber
The Hubby doesn't make cornbread, but he's recently learned to make his own corn tortillas...yum!
Our mom loves cornbread. She's going to write down the recipe so when she goes to the store again she can buy the ingredients.
YUM! The peeps love cornbread with chili too....or just about any time!
Mum likes her skillet cornbread too, but she doesn't make it very often.
That sure does look good.
Mmmm that looks so good. We like cornbread and will give Dad the recipe
Sounds yummy - I often make cornbread when I fix chili - they go together SOOOOO well!
Hugs, Pam
Ooh, we love cornbread. Thank you for the recipe!
I love cornbread too but my oven is broken :( I just use the top, my crock pots and my air fryer. That DOES look really delicious!!
Post a Comment