Cheddar and Jalapeno Cornbread

    Preparation time: 10 minutes

    Cooking time: 35 minutes

    Total time: 45 minutes

    Servings: 8

    Nutritional Info (Per Serving):

    206 Cal | 18.3 g Fat | 6.1 g Protein | 4.1 g Carb | 3.9 g Fiber | 0.2 g Net Carb


    2 tablespoons chopped jalapeño peppers

    ½ of jalapeño pepper, sliced into thin rings 1 cup / 125 grams almond flour

    1 tablespoon oat fiber

    ½ tablespoon baking powder

    1/8 teaspoon salt

    ¼ teaspoon baking soda

    1 ½ teaspoons erythritol sweetener

    1 ½ pasteurized eggs, at room temperature

    ½ cup / 50 grams shredded cheddar cheese

    ½ cup / 120 grams sour cream

    4 tablespoons grass-fed butter, unsalted, melted Directions:

    1. Switch on the oven, then set it to 350°F / 175°C and let it preheat.
    2. Meanwhile, take a large mixing bowl, place flour in it, add oat fiber, salt, baking powder, and soda and then stir until just mixed.
    3. Take a separate large mixing bowl, crack eggs in it and then beat in sweetener, butter, and sour cream by using a whisk until combined.
    4. Add corn, cheese, and chopped jalapeno pepper, whisk until just mixed, and then gradually whisk in flour mixture until well incorporated.
    5. Gradually add flour in the egg mixture and then stir until incorporated.
    6. Take a 4-by-4 inches / 10-by-10 cm baking dish, grease it with avocado oil, spoon in prepared batter, and then scatter jalapeno pepper slices on top.
    7. Place the baking dish into the oven and then bake it for 30 to 35

    minutes until the top has turned golden brown and bread passes the toothpick test; toothpick will come out clean from the bread when cooked.

    1. When done, remove the baking dish from the oven, let the bread cool in the pan for 10 minutes, then lift it out and cut it into eight squares.
    2. Serve straight away.