Southwestern Cornbread Recipe
![Atkins Southwestern Cornbread](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/e71ee7c27883c6b4930de919c2f38268_f236ac37-992f-4f2d-92e8-77a4b06a4401.png)
3.1g
Net Carbs
Net Carbs
Prep Time: 15 Minutes
Style:Other
Cook Time: 25 Minutes
Phase: Phase 2
Difficulty: Difficult
Style:Other
Cook Time: 25 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
4.7g
Protein
11.3g
Fat
1.1g
Fiber
133.7cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
-
0 1/3 cup Heavy Cream
-
8 oz Whole Grain Soy Flour
-
0 1/3 cup Canola Vegetable Oil
-
0 1/2 cup Tap Water
-
1 tsp Baking Powder (Straight Phosphate, Double Acting)
-
0 1/8 cup White Bolted Self-Rising Cornmeal (Enriched)
-
2 large Egg (Whole)
-
0 1/2 small Red Onions
-
0 1/2 cup Cilantro (Coriander)
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.
Cooking Tip
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.