This is a great addition to your favorite chili recipe. There is no need to use expensive "blanched" almond flour in this recipe. Ground almond meal works great because you want more of a 'texture' to this bread anyway.
1 cup coconut flour (or 2 cups almond meal)
1/4 cup Swerve (or 1 tsp stevia glycerite)
1 tsp Celtic sea salt
3 1/2 tsp baking powder
5 eggs (2 eggs if using almond meal)
1/2 cup vanilla almond milk
1/3 cup coconut oil or butter
1 can (15 oz) baby corn, well drained and chopped fine (optional)
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch round cake pan or a bread pan. Drain baby corn and chop until small pieces.
In a large bowl, combine coconut flour, corn, sweetener, salt and baking powder. Stir in egg, milk and oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Serves 12.
Traditional Cornbread = 188 calories, 28.2 carbs, 1 fiber
"Healthified" Cornbread = 121 calories, 2.75 carbs, 1.1 fiber
NUTRITIONAL COMPARISON (per cup):
Corn = 132 calories, 30 carbs, 4 fiber
Baby Corn = 36 calories, 4 carbs, 4 fiber