Thursday, November 26, 2009

Reduced Carb Cornbread

I am always trying to control my carbs. This recipe is one that I developed through lots of trial and error. You can cook it in a glass 9 x 9 pan, a standard cake tin, or even a cast-iron dutch oven. In the dutch oven method, I heat the pan and put the shortening in, then just pour the batter in the center of the oil. It works really well this way and you get a crunchy bottom crust.

Reduced Carb Cornbread

¾ cup cornmeal
1 cup soy flour
½ cup wheat flour
¼ cup splenda
3 tsp baking powder
1 tsp salt
1 cup milk
¼ cup vegetable oil
2 beaten eggs
1 cup water
4 tsp wheat gluten
butter or shortening to grease pan

1. Preheat oven to 400° F.
2. Grease 9 x 9 glass or metal pan.
3. Mix all ingredients until combined
a. DO NOT OVERMIX – just bring ingredients together (unless you want leather – like cornbread)
4. Pour mixture into pan and bake on middle oven rack for 20 – 25 minutes or until golden brown on top.

No pictures - cooking for the Holiday. Enjoy and comment if you like the recipe. Feedback is appreciated.

Have an awesome Thanksgiving, and May God Bless You and Yours.

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