Due to the sour cream, it's very moist. The fresh jalapenos just make it, but if you want it milder, use diced green chilis, drained-1 small can.
You can also add extra butter to the top before baking or extra cheese.
It's great with chili, and it's even good the next couple of days-refrigerate any leftovers in a ziplock bag and microwave on a damp paper towel when ready to eat.
2 calmond flour
2 cshredded cheddar cheese
2fresh jalapenos, seeded & minced
1 1/2 tspbaking powder
1/2 cfull fat sour cream
1/4 cmelted butter
How to Make Keto Kornbread
- Preheat oven to 350.
Spray a 9x13-inch baking dish with nonstick cooking spray. (Use an 8x8 or 9x9 for thicker cornbread or a cast iron skillet, just adjust the cooking time)
- Mix all ingredients by hand until combined and pour into prepared baking dish or skillet.
- Bake 25-30 minutes, or until lightly browned around the sides and cooked through. Test with a toothpick in the middle if you need to. Make sure it comes out clean.
- Cut into 12 squares and serve with butter.