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Ingredients

  • 1 cup gluten-free cornmeal
  • 1/3 cup almond flour
  • 2 tablespoons monk fruit classic sweetener
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 large eggs beaten
  • 1/2 cup half & half
  • 1/2 cup sour cream
  • 1/4 cup coconut oil melted
  • 1/4 cup brown butter
  • 1 cup chunky salsa
  • 1/4 cup onion finely chopped
  • 2 tablespoons bell pepper red and green both, chopped
  • 1/2 cup cheddar cheese shredded

Instructions

  • Melt butter in a heavy-duty pot on your Bull Side Burner over medium heat. Watch carefully, the butter will go from yellow to golden. Once it’s achieved a brown color with a hazelnut aroma remove from heat.
  • Combine dry ingredients in a bowl; in a separate bowl mix all wet ingredients.
  • Add wet ingredients to dry ingredients and lightly mix together.
  • Pour batter into a greased 9 inch cast iron pan or 9x9 inch pan.
  • Bake in the Bull Pizza Oven or Grill at 375º for 45 minutes to an hour. Use a toothpick to determine doneness, once toothpick can be removed without any debris it’s done.
  • Let rest for at least 10 minutes before removing from pan and slicing.