1 Tin (420g) Baby Corn
3 Large Eggs
100g Sour Cream
30g Salted Butter, melted and cooled
3 tbsp Bacon Drippings, melted and cooled
240g Almond Meal
3 tsp Baking Powder
50g Tasty Cheese, shredded
50g Red Leichester Cheddar Cheese
50g Diced Bacon
1 tsp Salt
1/2 tsp White Pepper
Coconut oil spray to spray muffin tin or use silicon moulds.
Open tin of corn and drain, empty drained baby corn into food processor.
Add eggs, and sour cream, and melted and cooled butter and bacon drippings. Blend until smooth.
Add almond meal, baking powder, salt & pepper to a large bowl and stir to combine.
Add shredded cheeses, and bacon pieces and toss in the cornmeal mixture (this will help distribute it more evenly thoughout the cornbread).
Pour blended corn mixture into bowl with dry ingredients and stir just until combined, do not over mix.
Spoon approximately 2 rounded tbsp of cornbread mix into each of the 12 muffin sections, and bake in preheated oven for approximately 20-25 minutes or until golden brown and crusty.
Remove from oven and let cool for 5-10 minutes in pan before removing as they are soft out of the oven.
*Food processor/Blender used.
Calories 253, Carbs 2.5 grams, Protein 8.8 grams, Fat 22.3 grams