We've taken the traditional Southern cornbread recipe and made it with keto-friendly pork rinds .... making it so delicious!
Ingredients:
1 cup Southern Recipe Small Batch Sea Salt & Cracked Black Pepper pork rinds, crushed
3 cups Almond flour
2 tsp. Baking powder
8 Eggs
8 Tbsp. Unsalted butter, melted
1 Tbsp. Butter to grease the skillet
1 cup Sharp cheddar cheese, shredded
4 strips of Bacon, fully cooked and chopped
2 Jalapeño, deseeded and finely chopped
1 cup Yellow red bell pepper, finely chopped
Green onion, garnish
Directions:
Preheat oven to 350 degrees.
In a large bowl, combine dry ingredients: pork rinds, almond flour, and baking powder. In a small bowl, combine melted butter and eggs.
Add butter and egg mixture to the dry ingredients and mix well to combine.
Place a 8-inch cast iron skillet on the stove on medium high heat. Add 1 tablespoon of butter to the skillet.
Fold in the cheese, bacon, jalapeño, and bell peppers to the cornbread mixture. Once the skillet is hot, add the cornbread mixture, and smooth out the top with a spatula. Place pork rinds and sliced jalapeños on top of the batter.
Bake for 20-25 minutes or until the top is golden brown.
Top with chopped green onion and bacon. Enjoy!