|Hopin' and prayin' the low carb cornbread looks|
a fraction as good as this one does!
This is a test recipe. I’m putting it up because if any of you want to make a low carb version of our grandmother, WaWa’s Dressing, this low carb cornbread recipe will help you make the dressing low carb. It is such a delicious high carb dressing, that I can’t imagine it wouldn’t be awesome as a low carb version.
I will put the Dressing recipe up tomorrow – again without photos. I’m really prayin’ my energy comes back soon (for those of you just tuning in, I had my first of 3-4 reconstruction surgeries for Stage IIIC breast cancer on September 25th and I'm battling a bit of fatigue, pain and lymphedema complications) and that I will be able to resume my previous posting schedule of 2-3 recipes per week! For those of you looking for a tried and true low carb cornbread for use in your low carb Thanksgiving dressing, ChickenLady at LCF has a good one, if you can tolerate almonds (which I can’t).
Chicken Lady's Golden Cornbread actually served as the inspiration for this almond-free version below. One of the tough things about having food allergies and sensitivities and low carbing is it means your recipes are fairly creative and sometimes more involved. If you are lucky enough to be able to eat almonds, there are so many baking recipes and so many low carb flour substitutes that work great in pastry, breads and desserts.
But if you can't eat almonds or nuts, then the challenge is to find a "flour like" substitute that also has a bulking factor. I've found through hours of trial and error, you get a better result with a combination of different "flour" or "flour like" substances than you get with a single ingredient...hence all the ingredients in the cornbread! My instinct is this recipe will work. I'm using dry ingredients that should allow for loft while increasing fiber and also added the "masa mixture" I use for corn tostadas.
Hope one of you will try the low carb cornbread and will get back with us to let us know how it turned out!! I'm going to post the dressing recipe tomorrow.
Cornbread – Low Carb
Cost Full Recipe (12 pieces): $6.53
Per Serving: $0.55
Serves: 12 Serving Size: 1/12 of 10” Rd Loaf Yield: 12 servings (10” loaf)
Preparation Time: 20 Minutes
Baking Time: 35-40 Minutes
Start to Finish Time: 50 Minutes
Difficulty: Easy if you have a food processor or hardy blender.
Rich Southern style cornbread tastes amazingly close to the original high carb version.
Ingredients1/4 cup coconut flour - Bob's Red Mill
2 tablespoons psyllium husks, whole - custom -- measure before grinding
3 tablespoons popcorn, med white hulless, non gmo - custom -- measure before grinding
1/4 cup pork rind crumbs -- approximately 2 servings
4 teaspoons baking powder
1 teaspoon kosher salt
1 tablespoon truvia, granular
1/2 cup baby corn, whole - custom -- about 1/3 of a can, drained
1/2 cup hominy, Mexican style, canned - custom
5 large eggs
1/4 cup olive oil
1/2 cup cream, heavy, liquid
1 cup boiling water
2 teaspoons apple cider vinegar, custom
2 tablespoons bacon grease
Grind popcorn to a medium grind cornmeal texture in a clean coffee grinder.
Maria. But the way the picture shows I've coarsely ground the husks, 2 tablespoons of whole husks = 1-1/2 to 1-3/4 tablespoons of ground. So if you have powder, then use 1-1/4tablespoons for each 2 tablespoons of whole. If you grind your own to a coarse grind, use 1-3/4 tablespoons.)
(Note: Be sure to let the dust settle in the coffee grinder and do not breath any of the psyllium dust!)
In bowl of food processor, fitted with knife blade, pulse pork rinds into Panko sized crumbs. Remove and measure out 1/4 cup of crumbs for the recipe. Store leftover pork rind crumbs in a sealed container or zip tight bag for future recipes. Storing in the freezer yields the freshest results.
Blend drained baby corn and hominy in bowl of food processor using the knife blade until you achieve a smooth texture. Puree should resemble fresh masa. If necessary, add a tiny bit of olive oil to achieve masa texture.
Combine dry ingredients into a large bowl and mix to combine thoroughly.
Combine all wet ingredients except apple cider vinegar and 2 tablespoons bacon grease and eggs, into a separate bowl and beat until well combined.
Lightly beat eggs.
Add eggs to cornbread mix.
Stir wet ingredients into dry ingredients until well combined. Allow to sit for 10 minutes to allow the batter to absorb the liquids. You may see after resting that you need to add additional liquid to thin the batter a bit.
Preheat 10 inch cast iron skillet in a 350° oven for about 5-10 minutes. Remove from oven and add 2 tablespoons bacon grease.
Add apple cider vinegar right before pouring batter into hot skillet. Mix thoroughly and pour batter into pan.
The vinegar starts to react with the baking powder, causing the batter to begin rising, so don't add it too soon.
(Note about batter: if batter looks too thick to you, add water 1/8 cup at a time until cornbread batter consistency is achieved.)
Bake at 350° for 25 to 30 minutes or until top of cornbread is golden and toothpick inserted into center of bread comes away clean.
Cut into wedges or squares and serve with butter.
Ratings: Unrated as yet.
Per Serving: 158 Calories; 13g Fat (72.6% calories from fat); 4g Protein; 7.17g Carbohydrate; 3.83g Dietary Fiber; 105mg Cholesterol; 419mg Sodium; 3.34g Net Carbs
Serving Ideas: Serving Ideas : Serve with any down home Southern main dish or vegetable. Great with a bowl of turnip greens and country style ribs.
SUSIET’s NOTES: This is for all of you who are allergic to nuts and can't use almond flour! There are a lot of ingredients but I hope it will be well-worth the effort to put this moist cornbread together. The texture and taste should be amazingly close to the high carb version. It freezes great and reheats very well.
I use a 1/2 recipe of this cornbread to make WaWa's dressing and it tastes so close to the real thing!
Cost Full Recipe (12 pieces): $6.53
Per Serving: $0.55