Jalapeño & Cheddar Corn-Less Cornbread

I’m breaking my own rules for this one. This is a recipe by George Stella and was posted on Facebook (Low Carbing Among Friends). I’m not sure what he does but I can never find the recipes he posts there on his actual website, so I’m posting the whole thing.


Cornbread Without Any Processed Corn

Serves 6
Nonstick cooking spray
1 cup almond flour
1/2 cup sugar substitute
1 1/2 teaspoons baking powder
3 large eggs
1/2 cup heavy cream
1 teaspoon vanilla extract
1/2 cup shredded Cheddar cheese
2 tablespoons finely diced jalapeno

1. Preheat oven to 375 and spray an 8-inch ovenproof skillet with nonstick cooking spray.
2. In a large bowl, whisk the almond flour, sugar substitute and baking powder.
Add the eggs, heavy cream, and vanilla, and continue to whisk until completely blended.
3. Fold in Cheddar cheese and jalapeños, and then pour the batter into the prepared skillet.
4. Bake for 25 minutes, or until the top starts to brown. The bread is done when lightly browned
and a toothpick inserted into the center comes out mostly clean.
Let cool at least 5 minutes before serving.

To serve the bread, use a knife or spatula to separate the edges from the skillet.
Place a large serving plate over the top of the skillet and flip upside down to release.
A 6-cup muffin tin can be used in place of the skillet for baking 6 individual portions.
Calories: 200 Fat: 17g Protein: 9g Fiber: 2g Net Carbs: 2g


3 thoughts on “Jalapeño & Cheddar Corn-Less Cornbread

    1. I’ve seen so many recipes over the years for Corn-less cornbread but this was the first one that got me excited. I grew up on cornbread (heck, my favorite breakfast, lunch, snack) used to be cornbread broken up in a glass of milk, then you eat it with a spoon. Don’t know how I ended up so overweight with type 2 diabetes! LOL! We haven’t been in a cornbread mood yet but once we are, I’m definitely making this!


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