Best Low Carb Mexican Cornbread Sans Corn Recipes

Low Carb Mexican Cornbread sans Corn Recipe - (4.8/5) image

Provided by aerin8

Number Of Ingredients 19

Base:
1 1/2 lb ground beef
1 tbsp chili powder
1 tbsp cumin
1 tbsp minced dried onions
1 tsp garlic salt
1/4 tsp garlic powder
14 oz can diced tomatoes
1 tsp coconut oil
1 green bell pepper
1/2 cup shredded Monterey Jack Cheese
Cornbread topping:
1/2 cup coarsely ground almond meal
1/2 cup golden flax meal
2 tsp baking powder
1/2 tsp salt
4 eggs
1/2 cup shredded Monterey Jack cheese
1 tbsp olive oil

Steps:

Brown ground beef, breaking it into small crumbles. Drain fat and place in a medium bowl. Stir in chili powder, cumin, onions, garlic salt and garlic powder. Drain the liquid from the canned tomatoes and stir them into the beef. Place the beef into an 8 inch square baking dish. Slice the bell pepper into bite sized chunks. Saute in coconut oil 5-7 minutes until soft. Layer the peppers over the beef in the dish. Top with 1/2 cup cheese. To prepare the bread, combine almond meal, flax meal, baking powder and salt in a medium bowl. Add the eggs, cheese and olive oil. Stir until no large lumps remain. Spread the batter over the meat and topping in the casserole dish. Smooth the top of the batter with a spatula or large spoon until it covers the meat completely and touches the sides. Bake at 350 for 40-45 minutes or until the top is golden and the center is set. Let rest 5-10 minutes before serving. Serves 6. 537 calories 4 g net carbs 33 g fat 43 g protein

Low Carb Mexican Cornbread image

Provided by trisha h.

Time 25m

Yield 6 muffins, 6 serving(s)

Number Of Ingredients 10

1 cup almond meal
2 large eggs, beaten
1/4 cup butter
1 teaspoon baking powder
2 tablespoons cream
2 tablespoons water
1 teaspoon artificial sweetener
3 jalapenos, diced
1/2 small onion, diced
3/4 cup shredded cheddar cheese

Steps:

Saute onion and jalapeno in the butter till tender.
Mix dry ingredients.
Mix wet ingredients with dry.
Fold in sauteed onions, jalapenos and cheese and mix well.
Spray nonstick muffin pan with Pam and divide into 6-8 muffins.
Bake at 350 about 15 minutes till golden brown.
Add a few drops corn extract if you have it and use 1 packet artificial sweetener of your choice.

Nutrition Facts : Calories 259, Fat 23.3, SaturatedFat 9.9, Cholesterol 102.7, Sodium 241.9, Carbohydrate 5.1, Fiber 2.2, Sugar 1.3, Protein 9.3

Mexican Cornbread Casserole Gluten Free and Low FODMAP image

Provided by bakedapple42

Time 35m

Yield 1 9 x 13 pan, 10 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
1 1/2 lbs lean ground beef
1/2 cup green onion, chopped
1 red bell pepper, chopped
1 jalapeno pepper, minced (wear gloves)
1 tablespoon cumin
1 teaspoon oregano
1/8 teaspoon chili powder (optional)
1/2 teaspoon paprika
1 cup cornmeal
1 cup gluten-free baking mix
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup almond milk
2 eggs
1/3 cup vegetable oil
2 fresh tomatoes, chopped
4 cups gluten-free cheddar cheese, grated

Steps:

Preheat oven to 350 degrees F.
Grease a 9 x 13" baking pan.
In a skillet, saute the green onion, bell pepper, and jalapeno pepper in olive oil for 3-4 minutes on med-high.
Add the ground beef and remaining spices. Crumble the beef and saute until beef is cooked through. Set aside.
In a large bowl, prepare the cornbread mixture:.
Whisk together the cornmeal, gluten free baking mix, sugar, baking powder, and salt.
Stir in the almond milk, eggs, and oil.
Pour the batter into the greased 9 x 13" pan and spread out evenly.
Spread the beef mixture evenly over the cornbread batter.
Spread the chopped tomato over the beef mixture.
Sprinkle the cheddar cheese over the top.
Place in oven and bake 15 minutes, then cover loosely with foil and bake another 10-15 minutes or until cornbread is cooked.