Faux cornbread

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Faux cornbread


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Old 01-19-2012, 22:26   #1
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Default Faux cornbread

Faux Cornbread (for two)
(low-carb, gluten free, dairy free)

Grease small loaf pan (3x5") and line bottom with parchment paper (waxed paper works also).

Preheat oven to 350F

Mix up dry ingredients in a small bowl.
½ cup + 2 Tbs. almond flour
1 Tbs. flaxseed meal
1-2 tsp Truvia, or other artificial sweetener*
2 tsp. baking powder
2 pinches salt
¼ tsp guar (or Xanthan) gum

Whisk together
1 egg
2 Tbs. melted shortening (or butter)
¼ tsp. butter flavor (if not using butter)
½ Tbs. water

Pour wet ingredients into dry ingredients and mix until well blended. Work quickly and then spoon into prepared pan and spread out with a rubber spatula

Bake at 350F 15 minutes for crisper edges. (bread browns on edges)
Bake at 325F 20 minutes for softer crust. (bread does not brown)

Optional additives: chopped onions and green pepper (sauté first), crumbled bacon
_______________

Notes:

The texture of the "cornbread" is just like cornbread. I have thouht that using cold-pressed corn oil would impart a corn flavor to the bread (the unrefined, cold-pressed corn oiil is found in a health-food store).

I use the butter flavor because I cannot use butter. It helps with the overall flavor I think.

I have made this with just vegetable oil, and also with less fat and it turned out just fine, perhaps a bit more crumbly.

*I originally used 1-2Tbs "Just Like Sugar" and prefer it, but ran out and haven't ordered more (it's a bit expensive). Truvia works okay. If using Splenda, you'd have to experiment with the amount as I haven't tried that.
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Cookies from this recipe crispy on the outside, cake-like inside.

Reduce flax to ½ Tbs.
Use margarine or butter instead of shortening
Add 1 tsp. vanilla (and no butter flavor)
Add 1 pkt. Splenda
(may need 1/8 tsp. xanthan gum if too crumbly)

Drop 1 Tbs. dough for each cookie on a greased pan. (makes 12)

Bake 350F for 15 minutes

One could add chopped nuts, use other flavorings such as almond, orange, lemon, etc., add 1 Tbs. unsweetened shredded coconut (soak in hot water first to moisten, squeeze out water, and add more sweetener to recipe). Or place a small piece of 85% chocolate bar on top of each when it first comes out of the oven and let the chocolate melt over the cookie.

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Old 01-19-2012, 22:54   #2
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Sounds pretty good. I just ordered some Corn Bran from Honeyville Grain. I haven't received it yet but MCS uses it in his cornbread recipes. It has carbs but like almond meal they are mainly indigestible fiber so they don't raise bg.

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Old 01-19-2012, 23:05   #3
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Wow......I think I hit the jackpot to have this recipe. Can you imagine this along with the "tomato-basil" soup? Yum...yum

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Old 01-19-2012, 23:32   #4
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I need to get some of the corn bran, Jeanne...thanks for the site!

Now, I like flat, unsweetened cornbread cooked in bacon fat in a small iron skillet. Wonder how that would turn out...without my beloved buttermilk? I wonder if yogurt would give it that slightly tangy taste. I've never use flour, so wonder what i'd have to leave out? Guess I'll have to find out when I get my corn bran!




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Old 01-20-2012, 00:07   #5
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You just missed it, last week Honeyville Grain had a 20% discount. Once you get on their email list they have specials every few months, usually 10%. I also buy my blanched almond flour, erythitol and seeds there.

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Old 01-20-2012, 01:02   #6
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Quote:
Originally Posted by Patdart
I need to get some of the corn bran, Jeanne...thanks for the site!

Now, I like flat, unsweetened cornbread cooked in bacon fat in a small iron skillet. Wonder how that would turn out...without my beloved buttermilk? I wonder if yogurt would give it that slightly tangy taste. I've never use flour, so wonder what i'd have to leave out? Guess I'll have to find out when I get my corn bran!
My wife just made a pork rind pizza crust yesterday that reminded me of the texture and taste of Mexican cornbread. The taste may have been influenced by the sauce and toppings.

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Old 01-20-2012, 01:17   #7
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Well, I made a pan of it and it's too sweet for me. I guess it's the almond meal...I had the same reaction to some muffins I made last week...I prefer savory. I tried by using 2 T. of stone ground cornmeal to the almond flour and about 2T of Greek yogurt ( left out water), used my small skillet, added about 2T of bacon fat as usual, melted it in oven than put the mix in it and baked for 15 min. until brown and cut it out and buttered it...not too bad, but I hate wasting almond flour at the expense! I've already eaten half the pan.... It did have the right texture, but just too light and sweet.




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Old 01-21-2012, 07:12   #8
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Quote:
Originally Posted by VeeJay View Post
Faux Cornbread (for two)
(low-carb, gluten free, dairy free)
Thanks VeeJay! The cookies sound awesome. We have a bit of a snow storm going on this weekend, so perfect time to try this recipe out. However, I do NOT have any xantham or guar gum. Maybe I can make it up to the corner store and get some. I know they have it. I really love cornbread and this sounds absolutely awesome.

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Old 01-21-2012, 14:27   #9
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Quote:
Originally Posted by Patdart View Post
Well, I made a pan of it and it's too sweet for me. I guess it's the almond meal...I had the same reaction to some muffins I made last week...I prefer savory. I tried by using 2 T. of stone ground cornmeal to the almond flour and about 2T of Greek yogurt ( left out water), used my small skillet, added about 2T of bacon fat as usual, melted it in oven than put the mix in it and baked for 15 min. until brown and cut it out and buttered it...not too bad, but I hate wasting almond flour at the expense! I've already eaten half the pan.... It did have the right texture, but just too light and sweet.

Could you leave out the sweetner. I don't think cornbread needs a sweetner. Also try coconut flour instead of almond flour, maybe mixed with flaxseed.

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low carb organic diet
3 T of Coconut Oil daily
moderate exercise- mostly walking 3-5 miles, tennis - 4 hours per week, weight training, hiking on weekends and vacations 7-10 miles

HbA1c 5.3 3/11
HbA1c 6.1 5/12

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Old 01-21-2012, 14:49   #10
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Quote:
Originally Posted by naynay View Post
I do NOT have any xantham or guar gum.
The egg should hold it together good enough - I found that the gum helped to keep it from being crumbly, but there's not that much difference.

Quote:
Originally Posted by jwags View Post
Could you leave out the sweetner. I don't think cornbread needs a sweetner. Also try coconut flour instead of almond flour, maybe mixed with flaxseed.
I have forgotten the sweetner on occasion and it is fine, just a little bland for my taste. Coconut flour will make it more dry and crumbly, and change the flavor. Give it a try. (I have a biscuit recipe that uses coconut flour and almond flour and it is quite tastey.)

TRY LESS EGG: I buy eggs from a local chicken farm and some of the "large" ones are what I would call "extra-large". They are huge. I have made a double batch of the cornbread with just one of these large eggs, which would probably be 1-1/2 eggs, and the result is a bit dryer, but more crusty cornbread. I like it a lot this way.

A lot depends on the size of the eggs, since this bread is mostly egg. Larger eggs result in a more cake-like texture.

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