When I was growing up one of my FAVORITE things to eat (besides rice -yes WHITE- with brown sugar and cinnamon on top) was cornbread with butter and syrup. Just thinking about it will practically get me salivating. Well, an empty hour this afternoon and a craving for my nostalgic snack got me in my kitchen with a fresh idea… Cornbread re-invented.
Gray tried it…and is now eating his second helping as I type- I take that as a win! The texture is good and the muffins are very fluffy, without being too dense or overly grainy.
You better believe I dug right in…sans the butter and with sugar free syrup this time 😉
Try it out!!
LOW CARB CORNBREAD
50g coconut flour
33g medium grind cornmeal (I used Bob Red Mills)
1 tbsp baking powder
½ tsp baking soda
1/4tsp salt, to taste
1 packet stevia
2 servings egg substitute
1 whole egg
1/3 cup plain non fat greek yogurt
1/3 cup low fat cottage cheese
¾ cup Almond Coconut Milk (or milk of choice)
- Preheat oven to 400 degrees
- Mix the egg and egg substitute into a bowl
- Add the yogurt, cottage cheese and ½ cup of the milk, whisking until well combined
- Mix the dry ingredients together in a small bowl
- Add the dry ingredients to the wet and mix well
- Add the last ¼ cup milk
- Let mixture stand for a couple minutes
- Spoon into a very well sprayed muffin tin, sprinkle with a little stevia on each if desired
- Bake for 15-20 minutes until center is soft set
- Let Muffins cool for a couple minutes before removing from pan
Nutrition Facts
Servings 9
calories 61
Total Fat 2 g
Saturated Fat 1g
Total Carbohydrate 7 g
Dietary Fiber 3 g
Sugars 2 g
Protein 5 g
To Our Taste Buds,
Liz Jackson
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