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Low Carb Mexican Cornbread

Low Carb Mexican CornbreadLow Carb Mexican CornbreadLow Carb Mexican Cornbread. If you don’t think this low carb Mexican Cornbread tastes as close to real cornbread as you can get-then I will eat my Mexican sombrero. It’s spicy, filling, healthy, & will fill your kitchen with the aromas reminiscent of a Mexican restaurant. The best thing about this recipe? No almond meal anywhere to be found.  Perfectly paired with Firehouse Fresh Steak Chili

I think this may be my first “variegated paleo” dish. Variegated in that I subbed sour cream for vinegar and most paleo followers say no to dairy.  Hey, I tried it with vinegar and to my taste it was awful and…I like and use a lot of vinegar.

One of the things (and there are many) since I started this website is the emailing and phone conversations I have had with people from all over the country.  I have had the great pleasure in the last week of a running email exchange with health coach Jamie Koonce www.jamiekoonce.com who gave me a basic paleo coconut bread recipe and this is my very much added to and altered rendition. The basic recipe is delicious (and I will post it) but I did not care for the taste of the vinegar in it so I subbed it with sour cream. Jamie’s titles include: Holistic Nutritionist, Functional Medicine Practitioner, and Traditional Oriental Medicine Practitioner and if I lived in or near AR I would try to meet her. Jamie is also available to clients everywhere by phone and Skype.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Mexican "Cornbread"
  1. ¼ C Coconut Flour
  2. 1 t Baking Powder
  3. ¼ t Xanthan Gum
  4. Dash Salt
  5. 2 Eggs
  6. ½ C Water
  7. ¼ C Sour Cream
  8. 2½ T Melted Coconut Oil
  9. 2 T Minced Onions
  10. 2 T Minced Roasted Red Pepper
  11. 2 T Minced **Pickled Jalapenos (No Carrots Or Onions)
  12. 2 Oz. Cheddar Cheese (Or Cheese Of Choice)
  1. Preheat oven to 400 degrees.
  2. Blend first 4 ingredients in medium bowl.
  3. Beat eggs, add water, sour cream, 2 T oil, beat again then beat into dry ingredients.
  4. Blend in veggies and cheese. Let rest for a couple of minutes-it will thicken. Blend once again.
  5. Pour into round well oiled pan. (last ½ t oil)
  6. Bake 30 minutes, rest 5 minutes, make sure it is not sticking to sides of pan and take off outer ring if using a small springform or removable bottom pan. (Recommended-See Notes)
  7. 6 Servings
  8. 155 Calories, 5.1g Protein,12.2g Fat, 2.9g Carbs, 1.1g Fiber, 1.8g Net Carbs
  9. 4 Servings
  10. 233 Calories, 7.7g Protein, 18.3g Fat, 4.3g Carbs, 1.6g Fiber, 2.7g Net Carbs
  1. I use a small 6” springform pan for this which is perfect. There is also a 6” removable bottom cake pan made by Fat Daddio’s and I really like this company. There are several others and it you don’t use removable bottom pans you are missing the boat. I have different sizes and use them for lots & lots of things.
  2. If you decide to split this puppy with a buddy, and maybe with the addition of sausage or minced ham, it would make a great & somewhat different breakfast. Yeah, and maybe even with a side of bacon.
  3. Double the recipe, use an 8” round pan and cut into 8 slices.
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