Carnivore Cornbread
A fairly bready substitute for cornbread
Prep Time5 minutes mins
Cook Time40 minutes mins
Servings: 10
- butter, bacon grease, or lard for greasing pans
- 3 12.5 oz cans canned, cooked chicken, well-drained Sub your own pre-cooked chicken if you like.
- 14 large eggs
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1 tsp salt I use Redmond's Real salt. If you use regular table salt, you may want to halve the amount.
- 4 tbsp unsalted butter
- 1/2 tsp crushed dried rosemary (Optional, helps with the eggy flavor)
- or 2 Tbsp Lakanto monkfruit or other keto-friendly sweetener (Optional, for a sweet version. Omit rosemary if choosing this option.)
Heat oven to 350°F.
Grease the two loaf pans. If the pans are cast iron, put them into the pre-heating oven to warm up.
Blend the drained chicken and eggs in a blender until thoroughly mixed.
Divide the batter into the loaf pans.
Bake for about 50 minutes, or until the "bread" has completely set.
Turn out immediately onto a cooling rack to cool.