Low Carb Mexican Cornbread

READY IN: 25mins
SERVES: 6
YIELD: 6 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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