TIP: separating the egg and beating the egg whites makes the recipe fluffier. In this picture of Jalapeno Cheddar Cornbread, I didn't beat the eggs so it is not as fluffy. But, it was still delicious!
Level of sweetness of this cornbread is high, you can reduce the sweetener to lessen it.
|Jalapeno cheddar cornbread with soaked red beans and andouille sausage|
Lower Carb Gluten Free Cornbread
1/3 cup butter or coconut oil, melted
3 Tablespoons honey
3 Tablespoons erythritol
1/2 teaspoon vanilla
1/2 teaspoon sea salt
1/4 cup sifted coconut flour
1/2 teaspoon baking powder
1/3 cup organic cornmeal
Preheat oven to 400 degrees F (205 C). Grease a 8x8x2 inch baking dish or 8" - 9" pie pan. Separate 4 of the eggs and beat the whites in a clean dry bowl until they form a soft peak. Refrigerate until ready to add to recipe. Blend together the 4 egg yolks, erythritol, honey, vanilla, and salt. Add butter. Then add the other two eggs, one at a time, blending after each addition. Combine sifted coconut flour, baking powder, and cornmeal and whisk into batter until there are no lumps. Fold in the egg whites. Pour into greased baking dish and bake for 15 - 20 minutes.
Jalapeno Cheddar Gluten Free Cornbread
Same as above, omitting vanilla. Once poured into pan, lay slices of (jarred) jalapeno all over the top of cornbread, pushing them in slightly with a spoon. Sprinkle shredded cheddar cheese all over the top, then bake.