Low Carb Cornbread… WHAT!?

Cornbread re-invented.
          It’s like the wheel…but better

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)

1. Preheat oven to 400 degrees
2. Mix the egg and egg substitute into a bowl
3. Add the yogurt, cottage cheese and ½ cup of the milk, whisking until well combined
4. Mix the dry ingredients together in a small bowl
5. Add the dry ingredients to the wet and mix well
6. Add the last ¼ cup milk
7. Let mixture stand for a couple minutes
8. Spoon into a very well sprayed muffin tin, sprinkle with a little stevia on each if desired
9. Bake for 15-20 minutes until center is soft set
10. 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