Serves: 20
Total Calories: 59
1. In a large bowl, combine the cornmeal, salt, and flour. Stir in the egg and water until smooth.
2. Lightly grease a small skillet (6-inch) and heat it at medium heat. Spoon 3-4 tablespoons batter into the hot skillet, turning and twisting the pan to spread the batter over the entire bottom. Cook for 30 seconds, flip, and continue to cook the other side. Do not brown.
3. Place tortilla on a sheet of paper towels to cool. Continue baking tortillas, layering between paper towels until batter is gone. Once cool, store in a plastic bag in the refrigerator or in the freezer.
This Low Carb Corn Tortillas recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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