• María Fernanda López

Sweet Mexican Cornbread (Keto & Gluten Free)

I couldn't be more excited about eating and sharing a recipe as I'm feeling right now with this one, a Mexican classic. Pan de elote AKA cornbread! Stick here for this amazing recipe, gluten free and low carb that your tastebuds will approve in the first bite!


Traditional Mexican cornbread is sweet compared to the American version but before you knock Mexican cornbread hear me out. THIS IS SO GOOD, and moist!



Mexican culture has the characteristic of making food combinations work, no matter how crazy they sound. Sweet corn bread for example, tamale torta or chilaquiles in torta. We've also got the traditional mole! Chile and chocolate... crazy but it works.



Mexican cornbread is no different. It just works and it's amazing. I remember making a similar recipe with my mother, and I say similar because I made some healthier substitutions, so this recipe is gluten free, keto friendly and grain free.



The key ingredients for this Mexican Cornbread:

  • Heavy cream or coconut milk

  • Pork panko (or almond flour)

  • Baking powder

  • Eggs

  • Organic canned corn (unsweetened)

  • Vanilla extract

  • Granulated monk fruit (PURELYHL for discount)



Pork panko, for sweet baked goods?

Well, yeah! That's the beauty of trying new things and if you are into that, kitchen experiments this is a great low carb and gluten free hack that you won't want to miss. It doesn't alter flavor.



I also used pork pank to make chicken tenders and as flour substitute in quiche recipes, take these Hearty Hemp Seed Buns for example! Used it as flour and they are insanely delicious and fluffy.



You can also use almond flour, cassava flour or coconut flour instead! Whatever you feel comfortable with!


I mean, since brownies made from beans exists? Why the heck not using pork panko?


Making this recipe Dairy Free.

This recipe can be easily made dairy free by just switching the heavy cream to a full fat coconut milk or coconut cream. It still works and it's still delicious!


EASIEST cornbread ever!

One of the coolest things about this recipe is not only the taste but the fact that you just need your blender! No need to take out all the mixing bowls and spoon. The blender will do all the job... and the oven of course!

  1. Preheat the your oven at 350.

  2. Blend all the ingredients very well.

  3. Pour the mix into twelve silicone muffin cups.

  4. Bake for 25 minutes.

  5. Let it cool down and enjoy!



Each one of these have only 1.6 grams... of total carbs! Surprising since we are talking about corn... bread. But see? The ingredients are simple, nutrient dense (hello omega-3's from organic dairy and eggs!).


I must point out that it's also important to get organic corn! Since most of the corn might be GMO or covered in pesticides.


Great for meal prep! Freeze them!

You can freeze them and reheat them whenever you are going to eat them. You can use your mini convect oven, microwave and even air fryer. Here are some ideas to make your Mexican cornbread experience even better!

  • Pair them with milk or nut milk

  • Top them with keto maple syrup (I used this)



Now you know the basics about this simple recipe, and how easy it is to make! Also great to share with your loved ones since this recipe is:


  • Gluten free

  • Low carb

  • Keto friendly

  • Grain free


Are you ready to get started? Don't forget to share, pin, save or bookmark this recipe! Remember to spread the joy and this recipe, anyways, have a great day everyone!


With love,

María



Try more recipes here!



Sweet Mexican Cornbread

By María Fernanda López

Serves 12


Ingredients

  • 1 cup of heavy cream or coconut milk

  • 1 cup of pork panko (or almond flour)

  • 1 tsp of baking powder

  • 4 eggs

  • 1 cup of organic canned corn (unsweetened)

  • 1 tsp of vanilla extract

  • 3/4 cup of granulated monk fruit (PURELYHL for discount)


Method

  1. Preheat the your oven at 350.

  2. Blend all the ingredients very well.

  3. Pour the mix into twelve silicone muffin cups.

  4. Bake for 25 minutes.

  5. Let it cool down and enjoy!


* I added some keto maple syrup to top the cornbread muffins. PURELYHL for discount.

Nutritional Information per serving (83 kcal)

Fat: 6.6g

Carbs: 1.6g

Fiber: 0g

Net Carbs: 1.6g

Protein: 4.6g




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