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Baking Low Carb Cornbread
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  1. #1
    Join Date
    Jun 2001
    Location
    Over there
    Posts
    8,025

    Low Carb Cornbread

    It's sounds delicious. I have a pot of beans on so this will go good with the beans. I'll come back and let everyone know how it turned out.

    Low Carb Cornbread | Baby Corn and Cheddar!


    Servings Prep Time
    Makes 12 pieces 10 minutes

    Cook Time
    40 minutes
    Ingredients

    2 cups Almond Flour We use this!
    1/4 cup Coconut flour
    3 tsp Baking powder
    1 tsp Pink Salt (or sea salt)
    3 large eggs
    1/2 cup butter, melted
    1/4 cup sour cream
    2 tbs Swerve or Splenda
    1 cup Shredded Cheddar Cheese
    1 can corn, roughly chopped

    Instructions

    Preheat the oven to 350 and grease a 9 inch casserole dish.
    In a medium bowl combine the almond flour, coconut flour, baking powder and salt. Whisk together and set aside.
    In a large bowl combine the eggs, melted butter, sour cream and Swerve. Whisk until full incorporated. Add the dry ingredients to the wet in two batches as you combine.
    Fold in the cheddar cheese and chopped up corn. Transfer to a casserole dish and bake for 37-40 minutes.
    Allow to cool for 15 minutes and slice into 12 pieces.

  2. #2
    Join Date
    Sep 2005
    Posts
    13,330
    Oooooohhhh.....!

    I can't wait to try this!

    Looking at the ingredients, it'll be goood.

    I would bake this by pouring it into a hot iron skillet that I had in the oven during preheat and then pour all of this goodness into it to get a nice crust.

    Fresh Baking powder is the secret to a nice lift during the baking process.

    I looked up the carbs in Del Monte canned corn and it says about 11 net carbs per 1/2 cup serving but since your spreading out the corn carbs by rough chopping, it'll be even less.

    Thank your for this recipe! V

  3. #3
    Bardou, did you like the low carb cornbread?

  4. #4
    Join Date
    Jun 2001
    Location
    Over there
    Posts
    8,025
    Sorry I didn't get back here but I did make the cornbread and it was good. BUT, I think next time I will use the same recipe, omit the corn, add in rehydrated onions (maybe 1/2 cup), and add in 1/2 to 1 cup more of cheddar cheese. The corn bread was a little crumbly but I think with the added cheese it will hold together better. It's been raining here so I will make a batch of beef veggie soup and make another batch of bread (I'll call it onion cheese bread).

  5. #5
    Join Date
    Jun 2001
    Location
    Over there
    Posts
    8,025
    I made this recipe yesterday but omitted the corn. I added in 1/2 cup of rehydrated dried onions and 2 cups of cheddar cheese and 1 tbs of Swerve. It is sooooo gooood! Give it a try!

  6. #6
    Join Date
    Sep 2005
    Posts
    13,330
    I made this today and it was really good!

    My husband loved it and scarfed half of it down.

    I used my cast iron skillet which I oiled up and then put it in the oven to get nice and hot before putting the mix in and it made the edges nice and crispy!

    The corn took forever to chop, there must have been around 2000 kernels. Just kidding! Lol!

    Will be making this again.

    Thanks Bardou! V

  7. #7
    Back when a friend lived with us who was pregnant, with a broken arm and really and truly allergic to wheat (and there wasn't anything commercial that we could buy here at the time); I did a similar recipe but with more cornmeal and using potato flour - it worked very well.

    Basically, it was a 2/3rd's Corn mean 1/3 potato flour (2 cups corn meal/1 cup potato flour)

    If I wanted to add a can of corn I ran it through the blender or food processor (or hand blender)

    I used butter and buttermilk for the fats/liquid and would use just a tsp of sugar or honey

    I had to make our own baking soda because over here it had wheat in it (corn in the USA) and these days I just tend to do the same thing and/or use the buttermilk/sour milk and use baking soda to raise the cornbread.

    That may not have been "Low carb" but it made a surprisingly nice cornbread for a wheat-free version, using rye flour for one of the cups of cornmeal and then steaming it (with a bit of molasses added) made a great "Boston Brown Bread" (in fact it came out the best in terms of recipe that tasted almost exactly like the wheat flour version).
    expatriate Californian living in rural Ireland with husband, dogs, horses. garden and many, many cats

  8. #8
    Join Date
    Sep 2005
    Posts
    13,330
    Thank you Melodi for the tips!

    I have several friends who are severely allergic to wheat so I will pass this on.

    And I'm going to put the corn kernels in my Magic Bullet this next time. V

  9. #9
    Join Date
    Sep 2005
    Posts
    13,330
    Well Bardou, this recipe is now a staple in my kitchen.

    My husband absolutely Loves It!!!

    I just made another batch this afternoon and next time, I want to add a small can of diced roasted peppers to the mix. V

  10. #10
    try putting a layer of bacon grease in your cast iron skillet before loading contents in...... bake......good stuff
    Last edited by tiredude; 05-04-2018 at 09:40 AM. Reason: cast/not wrought

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