Low Carb Cornbread | Baby Corn and Cheddar!
Servings 12 pieces
Preheat the oven to 350 and grease a 9 inch casserole dish.
In a medium bowl combine the almond flour, coconut flour, baking powder and salt. Whisk together and set aside.
In a large bowl combine the eggs, melted butter, sour cream and liquid stevia. Whisk until full incorporated. Add the dry ingredients to the wet in two batches as you combine.
Fold in the cheddar cheese and chopped up baby corn. Transfer to a casserole dish and bake for 37-40 minutes.
Allow to cool for 15 minutes and slice into 12 pieces.
Calories: 254kcal | Carbohydrates: 6g | Protein: 8.4g | Fat: 22.7g | Fiber: 3g