This is a great addition to your favorite chili recipe. There is no need to use expensive "blanched" almond flour in this recipe. Ground almond meal works great because you want more of a 'texture' to this bread anyway.
"HEALTHIFIED" CORNBREAD
1 cup coconut flour (or 2 cups almond meal)
1/4 cup Swerve (or 1 tsp stevia glycerite)
1 tsp Celtic sea salt
3 1/2 tsp baking powder
5 eggs (2 eggs if using almond meal)
1/2 cup vanilla almond milk
1/3 cup coconut oil or butter
1 can (15 oz) baby corn, well drained and chopped fine (optional)
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch round cake pan or a bread pan. Drain baby corn and chop until small pieces.
In a large bowl, combine coconut flour, corn, sweetener, salt and baking powder. Stir in egg, milk and oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Serves 12.
NUTRITIONAL COMPARISON:
Traditional Cornbread = 188 calories, 28.2 carbs, 1 fiber
"Healthified" Cornbread = 121 calories, 2.75 carbs, 1.1 fiber
NUTRITIONAL COMPARISON (per cup):
Corn = 132 calories, 30 carbs, 4 fiber
Baby Corn = 36 calories, 4 carbs, 4 fiber
That's cool! However, I'm curious--why does baby corn have fewer calories than traditional?
ReplyDeleteIt is a Chinese corn that doesn't grow long enough to produce starch.
ReplyDeleteI'm thinking this would be good without the corn too.. just for a yummy bread!
ReplyDeleteWhere do you find canned baby corn?
ReplyDeleteBy the canned veggies;)
ReplyDeleteOh :) I guess I've never looked for them...I assumed they would be some type of specialty item! Thanks :)
ReplyDeleteTastes OK but the liquid separated from the solids and created a corn custard on the bottom.
ReplyDeletedo you have a good chili recipe you'd recommend?? :)
ReplyDeleteI have an awesome Tailgate Chili in my cookbook;)
ReplyDeleteDo you know if baby corn has lectins like adult corn does? (Either way, I still this recipe looks great I can't wait to try it for an indulgence sometime!)
ReplyDeleteHmmm, I'm not sure.
ReplyDeleteI just made this recipe to a T and with what you had typed, it came out VERY runny. Is that how it's supposed to be? I kept adding almond meal 1/4 cup at a time until it looked like the consistency of a regular batter. Also, I found the baby corn in the oriental section at my grocery store {kroger}.
ReplyDeleteThanks for recipe. I'll be using to make our sausage stuffing for the holidays.
Yes, the batter is pretty runny. I might adapt and take 1/2 cup almond milk out.
ReplyDeleteYou have coconut flour as the first ingredient listed, yet mentioned you made it with almond flour...perhaps a blend of both? Also...I saw the baby corn in cans in the Asian foods section...perhaps it's with the regular veggies as well.
ReplyDeleteYou have coconut flour as the first ingredient listed, yet mentioned you made it with almond flour...perhaps a blend of both? Also...I saw the baby corn in cans in the Asian foods section...perhaps it's with the regular veggies as well.
ReplyDeleteOpps! All fixed!
ReplyDeleteFantastic recipe!
DeleteThank you!
DeleteUsually your recipes call for 1 t. stevia glycerite to use with 1 c erythritol. If I'm using 1/4 c erythritol in this recipe (instead of Truvia), would I lower the stevia amount to 1/4 t? 1 t seems like a lot and I don't want that bitter taste.
ReplyDeleteIn this recipe it is OR. So 1/4 cup Erythritol (I switched to Serve, I don't recommend Truvia anymore) OR 1 tsp Stevia Glycerite.
DeleteSorry, I was looking at the cookbook where Truvia is shown. I see the recipe above has Swerve.
DeleteI've switched to Erythritol for the cost and I'm often confused as to whether to add the stevia glycerite when I use Erythritol when the recipe really calls for Swerve or Just Like Sugar, etc. and I'm substituting Erythritol since I don't often have Swerve, etc.
I made the Strawberry Cheesecake Pops using the 2 t stevia glycerite with the 4 Tbsp Erythritol called for in the cookbook and the bitterness was so overpowering I had to throw them out. (I later noticed the blog recipe called for only 1 t stevia glycerite.) So now I'm "gun-shy" about using too much stevia.
Thanks for all your work on this blog and for all your information. My family isn't on board with all the changes I'm making, but they don't live here any more--except for my husband and he is pre-diabetic (though not obese--he weighs only 130 lbs). So I'm definitely trying to eliminate carbs, sugar, grains, etc. to see if we can get his blood glucose counts down before he goes back to the doctor again. No problem really with eliminating the sugar and grains, but I'm amazed at the hidden carbs and how they can add up.
Anyway, I'm excited about making the changes you recommend in your books and hoping to see the results as to my losing my last 10 lbs and both of us becoming healthier!! Keep up the good work.
Here is a general conversion list that I have in my cookbooks (newer color ones).
Delete1 cup erythritol and 1 tsp stevia = 1 cup ZSweet
1 cup erythritol and 1 tsp stevia = 1 cup Truvia
1 cup erythritol and 1 tsp stevia = 1 cup Xylitol
1 cup erythritol and 1 tsp stevia = 1 cup Just Like Sugar
1 cup erythritol and 1 tsp stevia = 1 cup Organic Zero and 1 tsp stevia
1 cup erythritol and 1 tsp stevia glycerite = 1 1/4 cup sugar
1 cup erythritol and 1 tsp stevia glycerite = 1 1/4 cup Swerve
The Erythritol only sweeteners usually need a little extra kick of sweetness (Erythritol is about 70% as sweet as sugar). Good luck and happy baking! :)
Hi Maria! I don't like sweet cornbread. Would this recipe work as is with no sweetner? Thanks-
ReplyDeleteHi! Yes, that should work just fine. :)
DeleteHi. Above it states "1 coconut flour". Is that 1 cup?
ReplyDeleteYes, I corrected it above. Sorry about that. Thanks! :)
DeleteI made a small change, used 1C almond and 1/2C coconut flour and 4eggs...worked great. This really tastes like a cornbread, yummy!Thank you!
ReplyDeleteThanks Lenka! :)
Delete