Perfected Low Carb Cornbread

Here is the picture as a teaser. YUMMY!
I am an expert southern cast iron skillet cornbread maker and I finally have created a very very acceptable low carb without any corn!

2/3c Soy flour
1/2c whey protein powder
2Tablespoons Oat bran
1teaspoon baking powder
1/2 t salt

4T melted butter
3 eggs
3/4c ricotta cheese
1c cheddar shreds
1t crushed red pepper flakes
1/2 Fiberfit (liquid sucralose sweetened fiber)
2T cream

Oil to cover bottom of cast iron skillet thinly.

Preheat oven, and oiled skillet to 350degrees

Combine dry in small bowl. Combine wet and cheeses in large bowl. Add cream if needed for a cake batter consistency. Pout into hot skillet. Oil should come up over edges. Bake 30 minutes or until like photo. I cut it into 12 servings for 4.03 carbs per slice including fiber!

Total Recipe not counting oil for skillet or subtracting fiber, as FitDay won't calculate fiber: 1744 calories, 102 Fat, 48.4 Carbs, 186.9 Protein (note, this count depens on whether or not your pro powder is heat stable. If it is it will say so on the label, if not then the amount of protein is questionable.)