Savory Jalapeño Cornbread Mix (Printable Version)
Moist, savory cornbread with jalapeños, almond flour, scallions, and cheddar for a flavorful low-carb option.
# Ingredients Required:
→ Dry Ingredients
01 -
180 g almond flour
02 -
43 g confectioners swerve sweetener
03 -
1 teaspoon baking powder
04 -
1/8 teaspoon ground cayenne pepper
→ Wet Ingredients
05 -
5 tablespoons (70 g) salted butter, melted, plus extra for greasing
06 -
4 large eggs
07 -
1 teaspoon vanilla extract
→ Add-ins
08 -
40 g cored, seeded, and diced jalapeño
09 -
25 g thinly sliced scallions
10 -
30 g shredded cheddar cheese
# Guide to Cooking:
01 -
Preheat oven to 175°C. Grease the sides and bottom of an 8x8 inch (20x20 cm) baking dish, then line the bottom with parchment paper.
02 -
In a mixing bowl, whisk together almond flour, confectioners swerve sweetener, baking powder, and ground cayenne until evenly blended.
03 -
In a separate bowl, beat melted butter, eggs, and vanilla extract together using an electric hand mixer on low speed for about 30 seconds until combined.
04 -
Add the dry mixture to the wet ingredients and beat on low speed for about 30 seconds until fully incorporated and smooth, producing a thick batter.
05 -
Use a rubber spatula to fold diced jalapeños, scallions, and half of the shredded cheddar cheese evenly into the batter.
06 -
Transfer the batter into the prepared baking dish and bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean.
# Extra Suggestions:
01 -
For increased heat, retain some jalapeño seeds when dicing.
02 -
Mix all ingredients thoroughly for a uniform texture.
03 -
Store any leftovers in an airtight container refrigerated.