Mexican Corn Bread This is the real deal. Made Bacon and eggs for dinner last night along with a tray of this corn bread to go with it. 8 oz bag of mexican cheese shreds 16 oz container of sour cream 1/4 stick of butter 4 eggs jumbos minced Jalepenos minced onion minced bell pepper Splenda or other sweetener 1 cup of Almond Flour Salt 2 Tblspns of baking soda 1/4 cup of Corn Bran In a large sauce pan I melted the butter then added the appropiate amounts of Jalepenos, peppers, onion, maybe 2 tablespoons of each. When they were pearled I added the cheese and reduced the heat. Stirred till it was all melted. Turned off the heat and added the sour cream using a whisk, then whipped in the eggs. I then added the corn bran, almond flour, salt, a little pepper, whipped until smooth. I like my corn bread a little sweet so I added a 1/4 cup of Splenda, Last thing to add was the baking soda and it will react almost immediately when added. I poured the batter out in a 12 inch heavily greased skillet and baked at 350 for about 40 minutes. I also added some Parmesan cheese shreds on top. It was wonderful, had me some for lunch today. Note: made this several times now, the size of the pan is critical or you will have to reduce the heat and cook for a longer period of time. The top will start to brown before the center is done if the batter is to thick.
Posted on: Mon, 05 Aug 2013 17:13:57 +0000
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