This recipe for cornbread is a bit smaller than the Holiday recipe and can be made in a much shorter period of time, making it easier and quicker to throw together while soup is cooking.
2 Tbsp melted butter
2 Tbsp heavy cream
2 Tbsp cider vinegar
1 cup grated mozzerella, made with full fat milk
1 cup almond flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1/2 tsp xanthan gum (optional)
Preheat oven to 300 degrees and prep 6-8″ skillet with bacon grease.
Beat eggs, butter, and vinegar on high for about 5-7 minutes, until beginning to appear somewhat frothy. Add mozzerella annd stir in. Add remaining ingredients and turn skillet on medium heat, to melt grease and heat thoroughly. Mixture should be the consistency of grits or oatmeal – not runny, but pourable, like a thick batter.
Mixture should sizzle slightly when pouring into the skillet. Bake on 300 degrees for about 30 minutes or until top is firm and browing. If center of cornbread is soft or jiggly, it’s not quite done.
Remove from oven when done, and immediately, turn out onto heat-safe platter. Top with butter and serve with soup.
Protein 11 grams
Carbohydrate 5 grams
Fat 22 grams
Take note that I try really hard to get recipes to fit appropriate macros for beginning a ketogenic diet, which is lowest in carbs, moderate protein, and highest fat content. These same ratios should be your goal for most meals, especially when first beginning a low carb eating plan; these ratios can vary more once you’re fat adapted, and more comfortable with making food choices, reading labels, and understanding how te evaluate a food label properly.