Southwestern Cornbread
3.1g
Net Carbs
4.7g
Protein
11.3g
Fat
1.1g
Fiber
133
Calories
Ingredients:
- 1/2 small Red Onion
- 1/3 cup Heavy Cream
- 1/3 cup Canola Vegetable Oil
- 1/8 cup White Bolted Self-Rising Cornmeal (Enriched)
- 8 ounces Whole Grain Soy Flour
- 1/2 cup Tap Water
- 1 teaspoon Baking Powder (Straight Phosphate, Double Acting)
- 1/2 cup Cilantro (Coriander)
- 2 large Eggs (Whole)
Directions:
- Heat oven to 350°F. Grease an 8-inch square baking pan; set aside.
- Combine soy flour, corn meal, baking powder, cilantro, onion and 1 tsp lime zest (optional) together in a large bowl.
- Whisk in the water, oil, heavy cream and eggs; mix with a wooden spoon until smooth. Pour into prepared pan.
- Bake until bread is set and a toothpick inserted in center comes out clean, about 25 minutes. Cool in pan on a wire rack. Cut into 12 squares.
- Serve warm or at room temperature.
