Comments on: Keto Mexican Cornbread

By: Deborah Krueger

Deborah Krueger — Thu, 28 May 2026 00:34:21 +0000

In reply to Tara. Thank You Tara and so glad you and your husband approve. If using an 8" square pan you can double the recipe and increase the baking time a little.

By: Tara

Tara — Wed, 27 May 2026 20:08:51 +0000

Newly diagnosed diabetic in the house so I’m learning how to bake all over again. I’m making chili for dinner tonight and of course I need cornbread. This website has become the first place I look when I need a recipe. I made it early just in case I had to make the real thing.
I dont have springform pans smaller than 9″ so I used an 8″ brownie pan. Obviously mine is thinner than it should be. My husband likes his cornbread sweet so I added 1T allulose.
I cut it into 9 pieces and 3 are gone already. The chili isn’t even done yet and he demolished 3 pieces. Obviously its good.
Thank you. Not just for this recipe but also for teaching why you use certain ingredients. Im slowly learning and may 1 day be able to experiment without a recipe.

By: Deborah Krueger

Deborah Krueger — Sun, 04 Apr 2021 02:19:54 +0000

In reply to Pat Klaus.

Hi Pat,
If you have ever used and baked with Coconut Flour you realize it soaks up a lot of liquid so no, the recipe is as written and…delicious.
Thank you for your comment.

By: Pat Klaus

Pat Klaus — Sat, 03 Apr 2021 21:40:54 +0000

I feel like this recipe is missing an ingredient … carbalose flour maybe?? 1/4 cup coconut flour just seems like too small with 1/2 c water and 1/4 c sour cream. Sounds more like soup proportions.