LOW CARB MEXICAN CORNBREAD
This "mock" cornbread tastes too good to be true! My husband could not tell the difference! This is low carb and gluten free!
Provided by trisha h.
Categories Quick Breads
Time 25m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 10
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
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