This healthy-ish cornbread is sweet, salty with a bit of spice. Three different flavor combos and textures! Super moist and tender. This recipe is gluten free and sugar free with a bit of a twist if you want to make it paleo and keto friendly. This cornbread isn’t your typical corn meal type of bread, this is more on the fluffier, softer lighter side. No white or whole wheat flours just pure fresh ingredients with a bit of creaminess and cheesiness added to the mix!

WATCH THE FOOD TUTORIAL

SERVES 6-8

INGREDIENTS

2 Fresh large corn on the cobs

[slice of the kernels from the cob, if on Keto or Paleo exclude this ingredient and step]

3 Large eggs [whisked]

½ Cup of heavy cream

½ Cup of sour cream

¼ Cup of melted butter

½ Teaspoon of vanilla extract or sweet corn extract

[you can use both ½ tsp of each]

¼ Cup of granulated monkfruit sweetener or swerve sweetener

[you can use regular granulated sugar if you don’t want it sugar-free]

½ Teaspoon of salt

½ Teaspoon of baking soda

1/3 Cup of coconut flour

½ Cup of almond flour

½ Cup of shredded white cheddar or gouda cheese

½ Cup of pickled sliced jalapeños or freshly sliced jalapeños

Cooking Spray

WHAT YOU’LL NEED

9- or 10-inch oven-safe fry pan, skillet pan or cast-iron pan

[if using a cast iron pan place, it inside the oven while the oven pre-heats]

1 Large bowl

1 Whisk or large fork

1 Spatula

1 Medium spoon

Knife + cutting board

Cooling rack

PREPARATION

- Pre-heat your oven to 350 F degrees. If using a cast iron pan place, it inside the oven so the pan heats up while you make the batter.

- In a large bowl crack in your 3 eggs and whisk them until blended.

- Pour in your heavy cream, sour cream, melted butter and whisk until all is combined.

- Pour in your vanilla extract or sweet corn extract or both extracts to the mix. Add in the sweetener, salt and baking soda. Whisk once again until all is combined.

- In the same bowl add in your coconut flour and almond flour and whisk till combined. The batter should be smooth and velvety.

- Add in your fresh corn kernels and with a spatula fold them into the batter.

- Add in your shredded cheese and pickled or fresh sliced jalapeños and fold once again with your spatula.

- Spray your oven safe pan, skillet or cast-iron pan with cooking or baking spray and pour the batter inside, with the back of the spoon evenly spread out the batter and place it inside your pre-heated oven.