I would say that I am a cornbread expert. I may not be the best in preparing cornbread, but I can spot good southern cornbread with just one taste. There are occasions when I don’t even need to taste it. I can tell if it’s the good stuff by the way it looks. You see, I was raised on the best southern cornbread! I would put my mama’s cornbread up against any cornbread.
I know that just like anything else, cornbread is a matter of personal taste. However, in my opinion, the criteria for good cornbread is a crispy, golden brown crust, it has to be moist, and no sugar.
Cornbread is a must for chili or stew, and it’s that time of year. I have been experimenting with a keto version of Jalapeno Cheddar Cornbread, and I think I have found a winner.
This Faux Jalapeno Cheddar Cornbread is an excellent substitution for the real thing. It’s moist, and the texture is so much like cornbread you may even fool yourself!
Faux Jalapeño Cheddar Cornbread
Ingredients
- 2 c. almond flour
- 2 Tbsp. coconut flour
- 2 tsp. baking powder
- 1 tsp. salt
- 4 eggs
- 4 Tbsp. heavy whipping cream
- 1 c. sour cream
- 1 stick butter melted
- 1 lg. jalapeno chopped
- 2 Tbsp. chopped green onions
- 1 1/2 c. shredded cheddar cheese
Instructions
- Heat butter in a medium cast iron skillet.
- Preheat oven to 375℉.
- In a large bowl mix the almond flour, coconut flour, baking powder and salt.
- In a medium bowl mix the eggs, whipping cream, sour cream, and melted butter.
- Add the wet ingredients to the dry ingredients and mix well.
- Stir the shredded cheese, chopped jalapeño and green onions to the mixture.
- Pour mixture into the heated cast iron skillet.
- Bake at 375℉ for 20 - 30 minutes or until golden brown and cooked through.