#209 #Keto #HealthyEating #KetoTamales
I found this cornbread recipe on Neisha Loves It youtube and blog. She also has another recipe for the left over cornbread for stuffing. Here are the links and the recipes for her Cornbread and Stuffing.
[ Ссылка ]
[ Ссылка ]
For my tamale mixture, I followed Neisha's cornbread recipe:
1/2 cup pork panko
8 tsp coconut flour
4 tsp baking powder
4 tsp almond flour
4 eggs
4 oz cream cheese softened
4 oz butter softened
You'll need an 8 inch cast iron pan to bake your cornbread in. Generously grease your pan with bacon grease and put it in the oven to get it warm. Pour your cornbread mixture into the warm pan and bake it at 350 degrees until golden brown.
Let your cornbread sit overnight.
I took the left over cornbread and broke it apart. Then I mixed about 2 tablespoons of the beef broth I had left from a roast I made the night before. You will want your cornbread mixture to stay a little more on the dry side when you mix it. Spread a bit of the mixture on your corn husk. Add anything you like in your tamale. I added a little beef roast, green sauce, green Chile and Monterey jack cheese. Then I rolled it up in the husk and baked it in the oven for 20-30 minutes at 350 degrees. You can bake it more to make the tamale mixture a little more firm. This was my first time making them and mine turned out a little spongy and bread like. But the flavor was still really good. Enjoy!
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