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Atkins Cornbread Recipe

Atkins Atkins Cornbread
Net Atkins Count ™
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator Calculating Net Atkins Count™


  • 3 large Egg
  • 1 cup Whole Milk
  • 1/3 cup Vegetable Oil
  • 2 tablespoon Unsalted Butter Stick
  • 8 oz Monterey Jack Cheese with Jalapeno
  • 1 each Chipotle en Adobo, whole
  • 1/2 cup Whole Grain Soy Flour
  • 2 oz Vital Wheat Gluten
  • 3 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)


  1. Preheat oven to 350°F.
  2. Mist an 8-inch square baking pan with olive oil spray.
  3. In a medium bowl, beat egg, milk, oil and melted butter. Shred the cheeses and chop the chilies, add them and stir until well blended.
  4. Add soy flour, wheat gluten (1/4 cup) and baking powder stirring until ingredients are just combined (batter will be stiff). Spread mixture into prepared pan. Bake until golden.
  5. Cool on a wire rack 5 to 10 minutes before cutting into 16 servings (2x2-inch squares).

Cooking Tip

Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.

How we calculate the Net Atkins Count™

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fiber and polyols (such as glycerin and sugar alcohols) from the total grams of carbohydrates in whole foods. This reflects the idea that fiber and polyols minimally impacts blood sugar levels at the doses present in the products.