Keto Corn Pudding Food

LOW CARB KETO CORNBREAD RECIPE

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Grease a 10-inch cast iron skillet with butter.
• In a large bowl, stir together the flour, baking powder, sweetener, and sea salt.
• Stir in the melted butter, almond milk and eggs, until smooth. Stir in the sweet corn extract.
• Transfer the batter into the skillet and smooth the top with a spatula. Bake for 35-40 minutes, until an inserted toothpick comes out clean and the top is golden brown.

AUTHENTIC KETO CORNBREAD

Steps:

• Preheat the oven to 350 and grease a 9 inch casserole dish.
• In a medium bowl combine the almond flour, coconut flour, baking powder and salt. Whisk together and set aside.
• In a large bowl combine the eggs, melted butter, sour cream and liquid stevia. Whisk until full incorporated. Add the dry ingredients to the wet in two batches as you combine.
• Fold in the cheddar cheese and chopped up baby corn. Transfer to a casserole dish and bake for 37-40 minutes.
• Allow to cool for 15 minutes and slice into 12 pieces.

KETO CORN PUDDING

Steps:

• Preheat the oven to 400 degrees F and grease a 3qt baking dish with non-stick spray or butter.
• Add the eggs to a large bowl and whisk well. Add the heavy cream, baking powder, erythritol, salt, and pepper. Mix well.
• Next, add the melted butter, diced baby corn, and the squash. Gently stir until well combined.
• Transfer this mixture to a baking dish and bake for 30 minutes, remove from the oven and stir then return to oven for an additional 30 minutes, or until the eggs are set lightly and the top is slightly browned.

TOMALITO - SWEET CORN PUDDING OR CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter in a medium bowl with an electric mixer until creamy. Beat masa harina and water into creamed butter until smooth.
• Place 1 cup corn in a blender; blend until smooth. Stir blended corn, remaining 1 cup corn, and cornmeal into masa harina mixture.
• Mix sugar, cream, baking powder, and salt together in a separate bowl. Pour sugar mixture into corn mixture; stir to combine. Spoon corn batter into an ungreased 8-inch square baking dish. Smooth the top of the batter with a spatula. Cover dish with aluminum foil.
• Fill a 9x13-inch casserole dish 1/3 full of hot water. Place the covered 8-inch square dish into the water.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Remove 8x8-inch dish from water bath and let cool for 10 minutes.