Low Carb Cornbread | Baby Corn and Cheddar!

Step 1

Preheat the oven to 350 and grease a 9 inch casserole dish.

Step 2

In a medium bowl combine the almond flour, coconut flour, baking powder and salt. Whisk together and set aside.

Step 3

In a large bowl combine the eggs, melted butter, sour cream and liquid stevia. Whisk until full incorporated. Add the dry ingredients to the wet in two batches as you combine.

Step 4

Fold in the cheddar cheese and chopped up baby corn. Transfer to a casserole dish and bake for 37-40 minutes.

Step 5

Allow to cool for 15 minutes and slice into 12 pieces.