Your Busy Life Needs A Simple Label - Kayla Beyer, Founder & CEO
This Mexican cornbread recipe is sure to leave your family salivating for more! With the addition of plant-based protein, it becomes a hearty, nutritious dish that will even satisfy your husband. The texture is also unique in that it's fluffy and slightly dense. We decided to make this recipe with heavy cream, but feel free to substitute unsweet coconut milk.
While it isn't clear, archeologists think that corn started in the Tehuacan Valley of Mexico approximately 7,000 years ago. They believe it was roasted, ground into cornmeal, and formed into cakes. Even simmered in stews!
This isn't the corn that we know of today. It was more like wild grass with seeds that clung to a sturdy stalk.
Farmers then domesticated the ancient grasses by breeding them. That is how we end up with plump, sweet, maize today.
It wasn't until 1492 when the colonials visited North America that corn was used in bread. This recipe actually came from the Native Americans who used corn to form flat cakes of cornmeal, fat, and water.
Over time, yeast, eggs, and molasses were added to the cornmeal cakes to bring a more palatable taste that more closely resembles the cornbread we know today.
You make it a casserole!
If you love cornbread, then you will love this recipe. This dish is great for keto-friendly diets, vegetarian lovers, and dare I say meat-lovers who will not be able to tell the difference!
I will say that living in a household where my husband loves meat, it is sometimes hard to satisfy him with plant-based proteins. The biggest challenge that we have is that most of them are loaded with carbs and other fillers. Deeply Rooted Farms has a formula for a plant-based protein that has a high amount of protein and a low amount of carbohydrates. That's what fills us up!
Now, let's get you a creamy, cheesy fix with a spicy Keto twist!
Here is what you need for this Mexican keto cornbread casserole.
For the base:
For Cornbread Topping:
Okay, now that we've gotten the ingredients out of the way, now you need to know how to combine them into making this incredible recipe that the entire family will love!
This Mexican Keto Cornbread Casserole is made with plant-based protein and provides a delicious alternative to traditional recipes. This recipe serves 4 people and has 5 grams of net carbs per serving. The recipe can easily be halved or doubled for smaller or larger families, respectively.
Times have sure come a long way since 1492, I hope that you enjoy this recipe.
Until next time...
We love making new recipes with our products, if you have any recipes you would like to share, or any modifications to the Mexican Keto Cornbread Casserole, comment below!
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