Ingredients

• 6 tsp (40g) coconut flour
• 1/4 cup (10g) finely ground pork rinds
• 2½ tablespoons (38–40 g) unsalted butter
• 1 small jalapeño or jarred sliced jalapeños, to add visual appeal and taste. There won't be any heat at all (if you don't include any seeds!)
• 1 teaspoon baking powder
• A couple of generous pinches of salt
• 2 large eggs, room temperature
• ⅓ cup (80 ml) water

Method

Prep

1. Break two eggs into a small bowl and let them get to room temperature
2. Melt the 2½ tablespoons butter for the batter. ~30 seconds in a microwave will do it.
3. Mince the jalapeño, setting aside a few slices for visual appeal in the cornbread, then use a small blender to mince/paste the rest, which allows the flavor to spread.

Batter

1. In a bowl, whisk together coconut flour, ground pork rinds, jalapeño, baking powder, and salt.
2. Stir in eggs, water, and melted butter until fully combined and no dry pockets remain.
3. Let sit for 10-15 minutes, to allow the coconut flour to hydrate.
4. After sitting the batter should hold together when you compress it with your fingers. If it refuses to hold together, add 1 tbl water at a time, stir fully, and reassess. It's better to be a little dry than to add too much water.