Has anyone ever made this cornbread for cornbread dressing and if so was it anything close to the real deal? Is it worth the carbs? Maybe only a spoon full? IDK I skipped it last year and just made regular full carb for everyone else.
http://forum.lowcarber.org/showpost...&postcount=1691
This is a recipe from SAGEHILL

Lower-Carbed Golden Corn Bread

1.5 cups (6 ounces) almond flour
1/3 cup (1.75 ounces) corn meal (Bob's Red Mill has lowest carbs)
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
2 Tbsp bacon fat (plus additional tbsp to grease skillet)
1/2 cup half & half
Optional: 1/4 glucomannan powder... it really does help it hold together
Bacon fat

Place a 9-10 inch cast iron skillet in oven and preheat the oven and skillet to 425°. I've also used an 8-inch square corning dish, pouring about a tablespoon of coconut oil in the bottom after pre-heating.

Mix the dry ingredients together, make a well in the middle. Add 2 Tbsp bacon fat, eggs, and milk in the well and mix with a wire whisk. Allow to stand for 5 minutes to give the ingredients time to hydrate.

Take the hot skillet out of the oven and place it on the stove over high heat. Put 1 Tbsp of bacon fat in skillet, swish it around to coat the skillet.

Pour the batter into the hot pan and place it in the oven and bake at 425° for 25 minutes or until golden brown and toothpick inserted into the center comes out clean.

Carbs 129
Fiber 54
Total 75.5 usable carbs for the whole bread

12 servings = 6 carbs per serving
8 serving = 9.4 carbs per serving

PS I do add poultry seasoning to the mix.