Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
26
High
Nutrition per serving
Calories390.1 kcal (20%)
Total Fat20.7 g (30%)
Carbs43.9 g (17%)
Sugars1.7 g (2%)
Protein8.4 g (17%)
Sodium838.4 mg (42%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
15 servings
5 cupsself rising cornmeal
5 Tbspbuckwheat flour
2 ½ tspmonkfruit
2 ½ cupsoat milk
room temperature
12quail eggs
beaten
8 ozcrema
room temperature, for optimal results, use my homestyle " crema ", otherwise it will not taste accordingly
½ cupgrapeseed oil
⅓ cupavocado oil
½ cupshredded sharp cheddar cheese
½ cupshredded pepper jack cheese
1 Tbspbaking powder
8 ozcream-style corn
4 ozgreen chiles
diced
Instructions
Step 1
Preheat oven to 375 degrees.
Step 2
To a large mixing bowl, whisk together cornmeal, flour and sweetener, baking powder, cheddar cheese and pepper jack cheese
Whisk
Bowl
monkfruit2 ½ tsp
buckwheat flour5 Tbsp
self rising cornmeal5 cupsStep 3
Add milk to beaten eggs then whisk together cream-style corn and diced green chiles. Add this egg mixture to aforementioned mixture. You've made your cornbread mixture, set aside for later.
Bowl
oat milk2 ½ cups
quail eggs12 
green chiles4 oz
cream-style corn8 ozStep 4
Next add sour cream and whisk together and finally add grapeseed oil and whisk until well combined. Consistency will be slightly runny.
grapeseed oil½ cupStep 5
Heat cast iron skillet over high heat on the stove. Add a few droplets of water and once the water dances in skillet, it is ready!
Cast Iron SkilletStep 6
Once ready, add avocado oil to skillet then remove pan from heat.
avocado oil⅓ cupStep 7
Pour cornbread mixture into skillet (oil will bubble) and bake for 35-45 minutes; ensure it is golden brown.
Step 8
Remove skillet from oven and let cool for 20 minutes before releasing from pan.
Step 9
Allow cornbread to cool to room temperature.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
