Coconut Flour Corn Bread

Low Carb Gluten Free Coconut Flour Corn Bread

After hearing about how others have made low carb corn bread using baby corn, I decided to give it a try. Although the recipes I saw used almond flour, I wanted to make the bread with coconut flour because it is much lighter than nut flours. I took a basic coconut flour bread recipe and added a can baby corn. I thought about pureeing the corn first, but figured it would be better to have it chopped so there would be chunks of corn in the bread. As you can see in the photo below, the corn wasn’t that finely chopped. I used a manual hand chopper to cut up the canned baby corn.

Adding the Chopped Baby Corn

The bread turned out a nice golden color with browned edges. It looked very much like my regular corn bread recipe made with corn meal. I was very pleased with the look and taste of this bread. This recipe could also be made as muffins or in corn bread molds. Like most low carb breads, it can be frozen to be eaten later.

Low Carb Corn Bread

This is not a very sweet bread. If you like your corn bread on the sweet side, I’d suggest doubling the sweeteners. The best corn bread I’ve ever had was hot and spicy so I will likely modify this recipe next time by adding chopped peppers and some cayenne powder. Although I enjoyed this bread by itself, it would make a nice complement to a Mexican dish like chili. I may try grilling a slice in butter to eat for breakfast tomorrow.

Low Carb Gluten Free Corn Bread