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Name: Low Carb Jalapeno Cheddar Corn Bread
Prep time: 5 min
Total time: 28 min
Yield: 6
Cuisine: not set
Ingredients: 1 Tbsp canola oil; 2 Tbsp butter; 1 small yellow squash diced into small corn size pieces; 2-3 Jalapeños seeded and diced; 1/2 bell pepper seeded and diced; 1/4 tsp salt; 3/4 cup almond flour; 2 Tbsp coconut flour; 1 tsp Baking soda; 1-4 tsp stevia sweetener to taste; 1 tsp vinegar; 2 large eggs Slightly beaten; 2 Tbsp unsweetened almond milk; 2 Tbsp light sour cream; 3/4 cup Cheddar cheese shredded

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INGREDIENTS

1 Tbsp canola oil
2 Tbsp butter
1 small yellow squash ; diced into small corn size pieces
2-3 Jalapeños ; seeded and diced
1/2 bell pepper ; seeded and diced
1/4 tsp salt
3/4 cup almond flour
2 Tbsp coconut flour
1 tsp Baking soda
1-4 tsp stevia sweetener ; to taste
1 tsp vinegar
2 large eggs ; Slightly beaten
2 Tbsp unsweetened almond milk
2 Tbsp light sour cream
3/4 cup Cheddar cheese ; shredded

Servings

INSTRUCTIONS

Preheat oven to 350 degrees. Put 1 Tbsp canola oil in small (8 inch) cast iron skillet and put in oven to heat.

In a small frying pan add butter, squash, bell peppers, jalapeños, and salt. Sauté for 2-3 minutes and set aside to cool.

In a medium bowl whisk together dry ingredients. Stir in cheese, then remaining ingredients. Stir well then fold in squash mixture. Taste for salt and sweetness and adjust as needed.

Carefully remove cast iron skillet from oven and pour batter into skillet. Evenly spread the batter around the skillet.

Bake for 20 minutes until golden brown. Serve warm with butter.

NOTES

This is like a squash casserole / quiche.

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Low Carb Jalapeno Cheddar Corn Bread

1 Tbsp canola oil 
2 Tbsp butter 
1 small yellow squash diced into small corn size pieces
2-3  Jalapeños seeded and diced
1/2  bell pepper seeded and diced
1/4 tsp salt 
3/4 cup almond flour 
2 Tbsp coconut flour 
1 tsp Baking soda 
1-4 tsp stevia sweetener to taste
1 tsp vinegar 
2 large eggs Slightly beaten
2 Tbsp unsweetened almond milk 
2 Tbsp light sour cream 
3/4 cup Cheddar cheese shredded

Preheat oven to 350 degrees.  Put 1 Tbsp canola oil in small (8 inch) cast iron skillet and put in oven to heat.
In a small frying pan add butter, squash, bell peppers, jalapeños, and salt. Sauté for 2-3 minutes and set aside to cool.
In a medium bowl whisk together dry ingredients. Stir in cheese, then remaining ingredients. Stir well then fold in squash mixture. Taste for salt and sweetness and adjust as needed.
Carefully remove cast iron skillet from oven and pour batter into skillet. Evenly spread the batter around the skillet.
Bake for 20 minutes until golden brown. Serve warm with butter.

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Nutrition

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Serving Size: 1 Serving (163g)
Recipe Makes: 6 Servings

Calories: 586
Calories from Fat: 525 (90%)

Amt Per Serving		% DV

	Total Fat 58.3g	78 %
	Saturated Fat 32.8g	164 %
	Monounsaturated Fat 17.3g
	Polyunsanturated Fat 4.1g
Cholesterol 251.5mg		77 %
Sodium 402.2mg		14 %
Potassium 307mg		8 %
Total Carbohydrate 7.3g		2 %
	Dietary Fiber 3.6g	14 %
	Sugars, other 3.7g
Protein 12.6g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 586

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