I love to make this during no processed time! It is soooo yummy. I am doing this from memory, so if it is too wet or too dry when you make it, just adjust flour or sour cream accordingly.
Ingredients:
1 cup almond flour
1/4-1/3 cup sour cream
2 Tablespoons butter, melted
chopped chive/green onion (I usually do 2-3)
a good sprinkling of corn (I usually use frozen organic)
2 eggs -- Now here is the tricky part. I have made this 3 different ways, and I think it is too 'eggy' with real eggs. Since we have egg allergies on both sides, I suggest the following:
2 Tablespoons of ground flax mixed with 1 Tablespoon of olive oil for EACH egg
In a bowl, mix all wet ingredients first - sour cream, butter, and flax seed+oil.
Add chives and corn.
Mix in almond flour.
This will be a somewhat pasty batter, not super creamy, but it should not be drippy.
Scoop and smooth out into a square pan and bake at 350 degrees until starting to turn golden brown on top and around the edges (usually 30-45 minutes).
Enjoy! SOOOOO yummy!
Yum! Sounds delicious - we've made lots of things with almond flour but I've never thought to do corn bread. I think I'll try this next week...maybe with a soup or something. What do you usually eat it with?
ReplyDeleteI've had it with all sorts of things. Sometimes on taco night since I just do a pile of veggies, so it adds a 'bread' option. I've done it with bean chili too. It should go great with soup!
ReplyDeleteMaking this tonight with turkey pumpkin chili - can't wait! :)
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