I grew up in the South so I love corn bread. It’s great staple to serve with just about any main entrée. It’s perfect to go along with hearty soups or chili. You will be hard pressed to tell the difference between this lower carb and grain free version and the traditional corn bread made with corn meal and wheat flour. The big difference in taste is going to be that this version is much lighter and won’t make you feel bloated and weighed down after a meal. I use this recipe as the bread foundation to make my Southern Style corn bread dressing for Thanksgiving.
Ingredients
1 cup fine almond meal
1/2 cup arrowroot flour
3 tsp baking powder
4 tsp dried onion flakes
1/2 tsp salt
2 whole egg
1/3 cup water
1/3 cup almond milk (or regular milk)
2 TBS honey (or zero calorie sweetener or regular sugar)
3 TBS melted butter (or ghee)
Directions
Pre-heat oven to 400 degrees. Place butter or ghee in a small cast iron skillet or other oven proof pan or baking dish; put in oven to heat. Mix all dry ingredients in a bowl. Stir together the wet ingredients in a small bowl and add to the dry ingredients; mix the batter well. Pour melted butter/ghee into batter and mix. Pour batter mixture into the hot skillet or baking pan and bake for 18 to 20 minutes until top is golden brown. Recipe can be doubled or tripled.
Note:
You can add crumbled bacon bits, green onions or jalapeño bits
