Low Carb Cornbread

1/2 cup yellow (SR) corn meal
1/4 cup soy flour (will not taste it in the bread)
1/3 cup Keto or Atkins Pancake /Waffle Mix
1/2 teaspoon baking powder
1/4 teaspoon salt
2 packs of Splenda(optional)
3/4 cup grated Parmesan cheese(the canned type)
1/2 cup heavy cream
1 cup of water
1 large egg
1/4 cup vegetable oil

How to Prepare:
Preheat oven to 375 degrees. Mix cream and water to make one and a half cups. Add dry ingredients together. Add egg, oil and cream.
Beat until well corporated. Pour into a well greased 9×9 square pan.
This is the size I used. Guess you could use muffin tins just be sure to divide total carbs by number of muffins made. Bake for about 20-25 minutes or until toothpick inserted comes out clean. Less baking time is required for muffins-maybe about 15-20 minutes. This is so good.

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