“Corn” Bread

The Ingredients:

2 1/2 c. Almond Meal

2 Tbsp Coconut Flour

1 tsp. Baking Powder

2 Tbsp Granulated Splenda

1/2 tsp. Salt

4 large Eggs

1/2 c. Heavy Whipping Cream

4 Tbsp Butter, melted

What to Do:

Pre-heat oven to 350*

Mix dry ingredients together, add melted butter and mix well.

Whisk eggs with heavy cream and combine all ingredients very well.

Spread batter into a glass baking dish (I used a 11″ by 7″ casserole dish) that has been sprayed with cooking spray.

Bake for 25-30 minutes until top is slightly golden brown.

Makes 8 servings.

Nutritional Information:

Sodium: 262 mg     Fat: 30.99 g     Total Carbs: 9.71 g     Fiber: 4.4 g      NetCarbs: 5.31 g     Protein: 10.96 g     Calories: 345

If you like a sweet cornbread you can increase the amount of Splenda.

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5 thoughts on ““Corn” Bread

  1. I made this and am not sure what I did wrong, maybe too much splenda. but…I flattened pieces of it and fried them in oil, and OMG! best pancakes ever! my eight yo thought they were “real” pancakes!!

    Like

  2. Hey Cori! I made chili tonight and was thinking, “Man this would be nice with some corn bread!” I think tomorrow when I get home from work I’m gonna whip this up and have it with my chili.

    Like

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