Cheddar Jalapeno Cornbread

This is a recent favorite for us! We love to pair it with a soup or chili (The recipe for our chili coming soon). We have tried this recipe sweet but we LOVE it savory even more. This is great by itself, with a bit of butter on top or, like I said above, with soup or a nice keto dish. Hope you enjoy our Keto cornbread with a little bit of spice!




Cheddar Jalapeno Cornbread

Yield
8 Servings
Prep Time
4 Minutes
Cook Time
20 Minutes
Macros
21.4F | 7.25P | 5.75C
Ingredients

  • 8 Tbsp Butter
  • ⅓ C. Heavy Cream
  • 3 Eggs (Large)
  • ½ C. Coconut flour
  • ½ tsp. Salt
  • ¼ tsp. Baking soda
  • 2 Chopped Jalapenos
  • 1 C. Cheddar Cheese 



Directions

  1. Preheat oven to 350 degrees. 
  2. Stray your cast iron skillet or glass baking dish
  3. Mix together the melted butter, cream and eggs.
  4. Add the coconut flour, salt, baking soda, jalapenos, and cheese to the mixture.
  5. Combine well
  6. Spread the batter into the dish and bake for 20 minutes or until the edges are golden
  7. Let slightly cool and enjoy!

Did you make this?
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