Cornbread

By scottsdalejulie

promised several people I would post this picture along with the final recipe...so here it is.

I weighed and measured all the ingredients because I have a habit of throwing stuff together and guessing about the amounts. This way I know for sure what I put in it.

This is a 10-inch by 3-inch cast iron skillet...you can get 12 normal size slices out of it or 8 Mongo size slices. I don't know the carb count...I was hoping that someone who knows how to figure these would do that.

Golden Corn Bread

2 cups-(8ounces) almond flour
1/2 cup-(2ounces) oat flour
2/3 cup-(3-1/2ounces) popcorn meal
1/3 cup Splenda
4 teaspoons baking powder
1/2 teaspoon salt
4 eggs
1/4 cup oil
1 cup…homemade LC milk

Put a cast iron skillet into the oven and preheat the oven and the skillet to 425°

Mix the dry ingredients together, make a well in the middle. Add oil, eggs, and milk in the well and mix with a wire whisk. Allow to stand for 5 minutes to give the ingredients time to hydrate.

Take the hot skillet out of the oven and place it on the stove over high heat. Put just enough oil in the skillet to swish it around good and heat the oil. Pour the batter into the hot pan and place it in the oven and bake at 425° for 20 minutes or until golden brown and toothpick inserted into the center comes out clean.