You may have noticed that all the recipes here are Gluten Free. I am allergic to wheat, so I eat GF. But man, do I crave traditionally gluten packed foods… and with fall rolling around all I want is some warm and savory cornbread! I have also identified some sensitivities to sugar, so I am trying to eat a little lower carb. But, you can only do so much, right?
Anyway. After a little (a lot) of trial and error, I have a cornbread recipe I LOVE. I love it so much I call it low-carb-ish, because I eat it all. Spoiler Alert. The whole loaf is not low carb. Recipe is below! Check it out!
Normally, I add pictures. Trust me when I say that corn bread does not last long enough to be photographed. If, by some slim chance, you have some left over… It can be refrigerated and reheated in the over or microwave.
You’ll need:
Cast iron pan (Well seasoned!)
Stand Mixer
Whisk
Large Bowl
Small Bowl
and
and Even smaller bowl
Ingredients:
1 cup Almond Flour
1 cup Polenta corn meal
4 eggs
4 Tbs Butter
3 Tsp Baking Powder
1 tsp salt
1 cup sour cream
1 cup shredded cheese (whatever you want, but I like cheddar)
Instructions:
Preheat oven to 350 F.
Combine dry ingredients in the large bowl (almond flour, corn meal, baking powder, and salt) and whisk until combined. Separate the yolks from the whites, put the yolks in the small bowl. Beat the whites in the mixer until fluffy. Melt two tbs of the butter in your “even smaller bowl” and mix in with the dry ingredients.
Put the other two Tbs butter in the cast iron pan, and place the pan in the oven.
Add the yolks and the cheese to the dry ingredients, and then fold in the whites and stir until the mixture is well combined but not runny. If it gets runny, no biggie, you don’t actually have to beat the egg whites… it just makes the cornbread super fluffy.
Pull the pan out of the oven and swirl the butter around to coat the bottom evenly. Add the batter to the pan, and bake for 30-35 minutes… or until the sides are crispy, and the top is golden.
As an alternative, you can halve this recipe, and it makes an amazing pizza crust. If you, like me, cannot stand GF pizza crusts and would literally rather eat ANYTHING else… this is a great alternative.