Are you craving the comforting taste of cornbread but want to keep things healthy and grain-free? Get ready to revolutionize your bread game with this incredible Grain Free Low Carb Cheesy Corn Bread that's not just delicious, but also nut-free and incredibly easy to make! Imagine sinking your teeth into a moist, cheesy slice of heaven that satisfies your comfort food cravings without the guilt. Whether you're following a low-carb diet or simply looking for a healthier alternative to traditional cornbread, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 8-10 slices
Ingredients
- 1 1/2 cups coconut flour
- 1/2 cup granulated sweetener
- 1/4 cup cold unsalted butter
- 2 large eggs
- 1 cup corn kernels
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Instructions
- Preheat the oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, ensuring the paper overhangs the sides for easy removal.
- In a large mixing bowl, combine coconut flour, granulated sweetener, salt, and baking soda. Whisk the dry ingredients thoroughly to eliminate any lumps.
- Cut the cold unsalted butter into small cubes. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- In a separate bowl, beat the eggs until well combined. Add the corn kernels and shredded cheddar cheese to the eggs, mixing gently.
- Pour the wet ingredients into the dry ingredient mixture. Stir until a cohesive dough forms, ensuring all ingredients are evenly distributed.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Use the back of the spatula to smooth the top and create an even surface.
- Place the pan in the preheated oven and bake for 22-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cornbread cool in the pan for 10 minutes. Using the parchment paper overhang, lift the cornbread out and transfer to a wire rack to cool completely.
- Once cooled, slice into 8-10 pieces. Serve warm or at room temperature as a side dish or snack.
Tips
- Make sure all your ingredients are at room temperature for the best mixing consistency, except for the butter which should remain cold.
- When cutting butter into the dry ingredients, work quickly to keep it cold and create those perfect, flaky crumbs.
- Don't overmix the batter - stir just until the ingredients are combined to keep the bread tender.
- Use fresh corn kernels for the best flavor and texture. If using frozen, make sure to thaw and pat them dry first.
- Check the cornbread a few minutes before the recommended baking time, as oven temperatures can vary.
- Let the cornbread cool completely before slicing for the cleanest cuts and best texture.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days, and reheat gently before serving.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 6g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
