6 eggs, well-beaten
1/2 stick of butter, melted
2 tbsp cider vinegar
1-3 chopped jalapeños
¼ c grated mozzarella cheese
1 cup grated cheddar or other combinations of cheese
1.5 – 2 cups almond flour
2 tbsp golden flaxseed
2 tbsp coconut flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
¼ – ½ cup heavy cream, use enough to get preferred consistency
1 medium onion , sliced into rings (optional) and then chop the remaining onions
2 tsp bacon grease
Preheat oven to 350 or 375. Beat eggs until somewhat frothy – about 4-5 minutes. While eggs are mixing, combine all dry ingredients and toss together to mix.
Add dry ingredients to wet mixture and mix gently for a couple minutes; stir in vinegar. While these ingreadients are mixing, heat skillet with bacon grease. Add small amounts of heavy cream a little at a time and mix well; continue adding cream and stirring until you get a good consistency that is not runny, but not stiff – sort of like oatmeal or grits.
Stir in cheeses, jalapenos, and the chopped onions. Lay some of the onion slices/rings in heated skillet, and pour batter over the onions. I use a 10” skillet. Bake for approx 50 minutes at 300 degrees or so, or until edges/topping are just beginning to brown. Remove from oven and serve plain or buttered.
Makes approx 10 servings and is perfect for making holiday cornbread dressing like my mama used to make!
If you want this cornbread to have that touch of sweetness like the little boxes of commercial cornbread mix, you can add a teaspoon or 2 of vanilla flavoring and/or 1/4 cup of monk fruit or your favorite sugar alcohol, like xylitol, maltitol, or erythritol. (These additions have NOT been added into the macro calculations below.
Protein -11 g
Fat -29 g