Cornbread is because it puts corn kernels instead of corn flour, so it is still a low-carbon version. The taste is similar to that of corn flour, and there is a relationship between corn kernels and flavor. This bread is often made in the southern United States on Thanksgiving Day. It is a staple food and a dessert. The recipe uses babycorn, Chinese should be corn shoots, canned. If you don't have a sweet taste, use sweet corn kernels, or you can get regular corn kernels from keto connect.
Take a large bowl and pour it into the almond powder oven and heat it at 175 degrees Celsius.
Add coconut powder, baking powder, salt, stir well and set aside
Take another bowl, put in butter, heat and melt
Add eggs, sour cream, sugar, and stir the eggs one by one. Don't add them all at once.
Mixed dry material is added to the wet material twice
Canned corn shoots can be used directly
Chopped with a knife
Pour into the batter
Add cheese and mozzarella or stir in the car.
Pour the batter into a mold cast iron pot with coconut oil, a pizza dish, a toast mold, and a cake mold. Put it in the oven and bake for 37-40 minutes.
After taking it out, let it dry for about 15 minutes and cut into pieces.
It tastes more like a pound cake, wet
Very solid, especially full
Without sour cream, you can use the same amount of Greek yogurt to replace the amount of sugar to see the increase or decrease of personal taste.