Hi folks! Thanks for stopping by. There is something about the turning of the year and the return of longer days here in the Northeast that makes me want to shake up our routine…
This year that has come in the form of finding/creating some new dishes to add to our existing batch of favorites. We have been testing and tasting some new recipes here in our cabin kitchen, and I will be sharing more soon!
Here’s another great “bread-like” recipe, shared by a fellow musician and keto friend. We got to snack on some of this before scoring the recipe. We were amazed at how much it tasted like traditional cornbread – using no corn whatsoever!
Jalepeno Cheddar “Cornbread”
Mix together and let sit for a couple of minutes:
2 Tablespoons sour cream
2 Tablespoons heavy cream
1 teaspoon vinegar
4 beaten eggs
1 Tablespoon chives
1/4 cup chopped jalepenos
3/4 cup shredded cheddar cheese
Mix dry ingredients separately:
1 cup almond flour
1 Tablespoon ground psyllium husk
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 cup grated parmesan cheese
Add dry to wet and add:
4 Tablespoons melted butter
Scoop batter evenly into a greased 8×8 baking pan or a 12-compartment muffin pan.
Bake at 350 for about 20-30 minutes, or until a knife inserted in the center comes out clean.
Enjoy! This would make a great side for a big ol’ pot of Keto or Primal chili!
Note: this recipe substitutes baking soda and cream of tartar for 2 teaspoons of conventional baking powder (which contains cornstarch).
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Please note: I am not a doctor or nutritionist. While this LCHF and ketogenic diet experiment has worked well for me so far, your mileage may vary. This diet needs to be balanced correctly, in order to avoid potential side effects. It is always a good idea to discuss any major health decisions with your doctor before getting started.