Southwestern Cornbread Recipe

Name: Southwestern Cornbread
Prep time: 15M
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: 0.33 Heavy Cream; 8 Whole Grain Soy Flour; 0.33 Canola Vegetable Oil; 0.5 Tap Water; 1 Baking Powder (Straight Phosphate, Double Acting); 0.13 White Bolted Self-Rising Cornmeal (Enriched); 2 Egg (Whole); 0.5 Red Onions; 0.5 Cilantro (Coriander)

3.1g
Net Atkins Count ^TM

Prep Time: 15 Minutes
Style:Other
Cook Time: 25 Minutes
Phase: Phase 2
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

4.7g

Protein

11.3g

Fat

1.1g

Fiber

133.7cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

0 1/3 cup Heavy Cream
8 oz Whole Grain Soy Flour
0 1/3 cup Canola Vegetable Oil
0 1/2 cup Tap Water
1 tsp Baking Powder (Straight Phosphate, Double Acting)
0 1/8 cup White Bolted Self-Rising Cornmeal (Enriched)
2 large Egg (Whole)
0 1/2 small Red Onions
0 1/2 cup Cilantro (Coriander)

DIRECTIONS

Heat oven to 350°F. Grease an 8-inch square baking pan; set aside.
Combine soy flour, corn meal, baking powder, cilantro, onion and 1 tsp lime zest (optional) together in a large bowl.
Whisk in the water, oil, heavy cream and eggs; mix with a wooden spoon until smooth. Pour into prepared pan.
Bake until bread is set and a toothpick inserted in center comes out clean, about 25 minutes. Cool in pan on a wire rack. Cut into 12 squares.
Serve warm or at room temperature.

Cooking Tip

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