North versus South. In our house, my heritage battles with my husband’s over what else? Cornbread. Since my hand is on the mixer, I win every time. My northern-inspired cornbread is denser, less cake-like, and not at all sweet. The perfect accompaniment to a savory soup or hearty salad.
Before you begin, bring butter to room temperature.
Preheat oven to 350 degrees.
Line a muffin tin with parchment liners.
Separate eggs, reserving egg whites.
Mix almond flour, corn meal, baking powder and salt in a small bowl, set aside.
With an electric mixer, cream egg yolks and butter.
Add yogurt, followed by flour mixture until well combined, set aside.
Wash and dry beaters.
Using a separate bowl, whip egg whites on low until frothy, increasing to high until soft peaks form.
Fold egg whites into batter.
Measure 2 tablespoons of batter into prepared muffin tin.
Bake for 15 minutes, until golden.
Naturally low-carb & gluten-free