Not cornbread, that’s a different animal and made of cornmeal which is too high carb for me. No, this is bread made with corn in it, but it is very tasty!

I did add some sweetcorn extract, because I had it, but this is not necessary.

4 fresh baby corn cobs (4g carbs)

250ml hot water

100g ground almonds

35g ground golden flax seeds

100g vital wheat gluten

25g oat fibre

1.5 tsp salt

2 tbs grated parmesan cheese or cheese of your choice

7g instant dry yeast

3 tbs butter, melted (or olive oil, or bacon grease or whatever fat you choose)

Take 3 of those corn cobs, and pulverise them with 250ml of hot water. If you don’t have a thing to blend them, do not panic.

No blendy thing: chop 4 corn cobs as finely as you can then soak them in 250ml of hot water while you mix up the rest.

Add all dry ingredients to a bowl.

Pour in the melted butter, mix gently to distribute it.

Add water and corn.

Mix it all together until well combined.

If you aren’t all that low carb you can add in some tinned sweetcorn as well. Couple of tablespoons shout do it.

Grease a 2ln loaf tin very well indeed. Almond flour can stick.

Pop in the dough and press gently to the edges.

Sprinkle with more parmesan if you wish.

Cover and leave to rise for about an hour.

Bake at 180C for 40 minutes.

Leave to cool in the tin, then gently invert the tin and stand it on a rack to finish cooling.