100g packet fresh baby corn
1½ cups almond flour
3 tbls coconut flour
4 free range eggs
4 tbls unsalted melted butter
½ tsp salt seasoning
3 tbls sour cream
tip of a teaspoon of stevia powder
3 tsp baking powder


Pulse the corn in a food processor to desired coarseness. Mix all the dry ingredients in a glass bowl. Beat the eggs, butter and sour cream in a separate bowl with an electric mixer. Add the egg mixture to the dry ingredients and beat again until well mixed. Mix in the corn with a spoon and place in a well greased small cast iron skillet. Bake on 190° C for 35 minutes or until cooked and brown.

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