Cornbread
**PLEASE NOTE**
This recipe is presented in both imperial and metric measurements with options for weights and volume. The imperial volume measurements (those in cups/tsp/tbsp) will NOT be the most accurate version. I recommend using metric at all opportunity.
This recipe has a companion “how to make” video here: https://youtu.be/eMjKmXGV4ls
(releasing on February 9, 2022)
Yield: 8 x 8 pan | Servings: 9
⦿ Net Carbs per serving: 31.9
200g | 250ml | 1 c Corn Meal, Yellow
80g | 125ml | 1/2 c Flour, All Purpose
10g | 15ml | 1 Tbsp Baking Powder
5g | 5ml | 1 tsp Salt
42g | 45ml | 3 Tbsp Sour Cream, Full Fat
125ml | 125ml | 1/2 c Oil, Corn (or avocado)
2 | 2 | 2 Eggs, Large, Whole
250ml | 250ml | 1 c Creamed Corn
Instructions:
Gather Ingredients and equipment.
Preheat oven to 350°F (177°C).
Beat sour cream, eggs and oil. Set aside.
Combine dry ingredients EXCEPT for the corn meal. Set aside.
Sift the dry ingredients through a sifter or sieve. Add the corn meal
Fold dry ingredients into the wet ingredients. DO NOT OVERMIX.
Fold creamed corn into the mixture. DO NOT OVERMIX.
Bake for about 30-45 minutes. Start to check with a skewer or toothpick at about 30 minutes to determine doneness. It should be starting to turn golden brown on the top and the toothpick/skewer should come out clean after being inserted into the corn bread.
Remove from oven and let sit for 10 minutes before cutting.
