My cornbread turned out AMAZING and is "Georgia-hubby" approved. This cornbread is crusty on the edges and tender and moist in the center. He prefers his cornbread a wee bit drier and I prefer mine more moist (this version suited us both). If you like yours more dry and crumbly, simply halve the amount of shredded squash added. He said the flavor was spot on and was surprised at how much it tasted just like real cornbread. Besides sharp cheddar cheese, I used canned diced fire roasted green chiles (by Ortega) that come in either mild or hot (I used hot but only added 1 tablespoon). They can be found in the Mexican food section of most grocery stores. You can omit them completely or use the mild version to get the flavor without the heat, or add more for a zippier bread. I can't wait to make chili to enjoy this cornbread with. I like to crumble my cornbread on top of my chili. I snapped a few photos below and included the easy peasy recipe. Enjoy!
Cheddar Green Chile "Cornbread" - Low Carb
1-3/4 cup blanched almond flour
1/4 cup ground golden flax seeds
1/4 cup granular Swerve Sweetener (or preferred sweetener)
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup buttermilk (*see notes below)
2 large eggs
4 tablespoons melted butter
1/2 cup shredded yellow summer squash (reduce to 1/4 cup for drier cornbread)
1 cup shredded sharp cheddar cheese, divided
1 tablespoon canned diced fire roasted green chiles, hot or mild (I used hot)
Preheat oven to 375 degrees F. Generously grease an 8-inch cast iron skillet (or ovenproof skillet) with coconut oil or butter and set aside.
In a medium bowl, combine almond flour, ground flax, sweetener, baking soda, and salt. In a separate small bowl, beat buttermilk and eggs together. Add wet mixture to dry mixture and stir just until combined. Mix in melted butter, yellow squash, 2/3 cup cheddar cheese and green chiles.
Heat greased skillet on stove top over medium-high heat until a drop of water sizzles when flicked into the pan. Turn off stove and pour batter into skillet and smooth top. Top with remaining 1/3 cup of cheddar cheese. Bake for 35 to 40 minutes until done, or until a toothpick inserted in the center comes out clean.
*Notes: If using a different sized skillet or pan, baking times may need to be adjusted. Using a cast iron pan will yield a more authentic textured cornbread that develops crusty edges. If you prefer a drier cornbread, reduce shredded squash to 1/4 cup. For a spicier cornbread, increase diced green chiles or omit them for plain cheddar cornbread. For a buttermilk substitute, add 1-1/2 teaspoons white vinegar or lemon juice to a measuring cup and fill with your choice of dairy milk to the 1/2 cup mark (or for dairy free buttermilk, use unsweetened cashew milk, almond milk or coconut milk). Allow milk to sit for 5 to 10 minutes before using.