Keto Mexican Cheese Corn Bread

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You guys, this is really delicious. I’ve never been a fan of corn on the cob, or served up piled on my plate. But I do love corn bread. My Mother makes a steamed corn bread with minced corn that is utterly sublime. It is steamed in a pressure cooker in a deep pudding bowl with a tented aluminum foil lid tied down with cooking string. Utterly delicious. I wish I had a photo of it from back in the day!

Here is my recipe which is a fond throwback to my very old and most thumbed, loved and favourite recipe book, Moosewood Cookbook by Mollie Katzen. More on this marvelous and beloved vegetarian book after my recipe adaptation to a keto-friendly recipe with some changes. No sweetcorn in here but a super moist corn bread with good flavours. I did purchase an entirely natural corn essence but you don’t need it!

Let’s bake!

Ingredients

  • 2 tblspn olive oil
  • 2 tblspn butter
  • 1 small onion, diced
  • (we’ll cook the onion in oil and butter first)
  • Now for the batter dough:
  • 4 tblspn butter, melted
  • 3 eggs
  • 1/4 cup cream
  • 1/4 cup buttermilk
  • 1/2 tsp sweetcorn essence (optional)
  • 2 tblspn keto honey (optional)
  • 2 cups almond flour
  • 2 tblspn flaxseed
  • 3 tsp baking powder
  • 1 cup Mexican Cheese
  • 1 tsp chilli flakes
  • 1 tsp garlic powder
  • 1 tsp taco seasoning (optional)
  • 1/2 tsp salt
  • For optional topping:
  • Extra cheese
  • Paprika or Taco seasoning
  • 1 tsp dried oregano
  • Drizzle of olive oil

Method

  1. Melt butter and olive oil together in a large cast iron skillet, add diced onion and cook gently until softened. Cool. You will use this same skillet to bake the corn bread in. Any ovenware that is flame proof is great.
  2. Now onto the dough:
  3. Melt 4 tblspn butter in a bowl and then add cream and buttermilk. (You can use all cream or all buttermilk here)
  4. Whisk in 3 eggs
  5. Add keto honey (optional)
  6. Add (optional) corn essence.
  7. Add almond flour, ground flaxseed, baking powder, seasoning, cheese. Stir gently until mixed.
  8. Add the cooked onion and oil mix, fold in to dough.
  9. Place dough into skillet that you cooked the onions in and bake at 375 for 25 or 30 minutes.
  10. Optional: Top with extra cheese, seasoning and oregano. You can drizzle over a tiny bit of olive oil too if you like.

Serve warm with a smidgen of butter.

But, if you have time … back to the Cookbook.

In what feels like another lifetime, I lived in Southern Africa. I became vegetarian very young, I was around 13. I loved the beach; later on I surfed, liked to cook at a young age, had lovely hippy surfer friends and met my amazing husband when I asked to try out his skateboard.

Moosewood Cookbook was the first recipe book my partner bought me when we were first married. I heard about Mollie Katzen’s book in a health magazine, I think it was called Odyssey as well as in Kranks Cronicle, another alternate health lifestyle magazine. It was part of the whole health scene back in those days. Health Hydro’s were big; so was fasting, vegetarianism and I ate a lot of lentils! LOL.

This photo of us was taken in 1979. We were engaged.

I was vegetarian for almost 22 years and then started eating fish and slowly went back to meat and bounced back and forth between being vegetarian off and on for the next 10 years. I eventually realised how much healthier I felt not being vegetarian. What lead me to being vegetarian is a sad story. I saw my Dad’s brother very ill with cancer and went with my Dad to say goodbye to my Uncle and came home and announced to my family my change of lifestyle. What prompted this, I have no idea to this day. Thank you to my Mum for going with it and supporting me. I think all the soup I ate at home back then had meat snuck in but that’s okay!

Some noteworthy things about the Moosewood Cookbook book is it is written entirely by Mollie’s hand, the recipes are fantastic and collated from the NY restaurant she and friends ran as a co-op. I kind of worship Mollie Katzen as the Food Goddess she is and always will. If you are vegetarian, grab this Cookbook. It’s a treasure trove of good food and the grace of a lovely woman. I’m pretty certain most of it can be make LCHF too. Thank you to my sweetie for this gift that never stops giving and to Ms. Katzen. Here’s to the early 80’s, folks!