Low-carb cornbread without the corn – impossible! Not really . . . we have found a way to enjoy the taste and texture of real old fashioned cornbread without all the carbs! We know you will enjoy this one and want to add it to your recipe box. It is delicious and truly Tasty Low Carb!
This cornerstone of Southern cuisine is actually older than our country. Native Americans used corn maize as a staple of their diet for 1000s of years. It is flourless, and without the wheat flour it would seem like a low-carb alternative. However, corn is loaded with carbs and not helpful in any low-carb diet. So, it has history as well as taste, but just too many carbs. We needed to modify the basic recipe.
Basic cornbread is simply water, salt, and corn meal. Over time sugar or molasses were added to sweeten the bread. There are also a lot of takes on this classic. Cornbread muffins are very popular and in the Southwest they are often made with chopped jalapeño in the batter. Corn based pancakes or “Johnny Cakes” are popular in New England and many are familiar with baked “Corn Pone.” Corn based “Hushpuppies” are a fixture with fish and seafood meals. We love old fashioned cornbread with our Low Carb Texas Chili.
A basic mixture of eggs with either coconut or almond flour will produce a bread like texture. Stevia or EZ-Sweetz can sweeten the bread without adding carbs and a little baking soda will provide the rise. Butter makes everything better and we even add a little apple cider vinegar for tang. It tastes so much better with the vinegar. Cheddar cheese adds to the flavor and gives you the proper texture. These are all low in carbs. But, the result will be a very bland bread and certainly not one that provides a corn flavor.
Sweet corn extract is the answer. It is concentrated and just a little adds a deliciously bold corn flavor. Since you use so little, the carb content per piece is minimal and the corn taste will amaze you! It may be a bit difficult to find, but our favorite sweet corn extract is available on Amazon. Click here and you can find a good deal on Sweet Corn extract from Amoretti. It is all natural, contains no alcohol, has no artificial colors, and no chemicals. It is a pure extract, so a few drops go a long way. The 1 1/2 teaspoons our recipe calls for does contain 5.4g of carbs, but the pan produces 12 servings so, although concentrated, the corn flavor adds little in the way of carbs.
A lot of folks swear by making their cornbread in a cast iron skillet. We have used our heavy skillet and it is traditional; however, for ease we generally use a simple 8 x 8 baking dish greased with butter. A pre-heated 350 degree oven for 45 minutes produces perfect results for our cornbread. You will definitely smell the corn when it is cooking – it fills the kitchen.
We prefer a thoroughly mixed batter so our stand mixer is the best alternative. We start with the wet ingredients and once mixed we slowly add the dry ingredients. After all you are making a bread batter. The cheese is the final added ingredient and the rest is as easy as pouring the batter into your greased pan and baking. You can also incorporate some finely chopped jalapeño or even bacon bits to add to the flavor.
We top our cornbread with only a bit of butter and serve it warm. You should try it with our Low Carb Texas Chili. It is the perfect combination. It is quick and easy to prepare and the results are very consistent. Make a batch tonight as a wonderful side dish for your favorite low-carb meal!
- Preheat oven to 350 degrees and butter an 8 x 8 baking dish or cast iron skillet.
- Use a stand mixer or hand mixer to blend eggs, coconut milk, vinegar, and butter. Mix on low speed.
- In a bowl, whisk the flour, salt, baking soda, stevia, and corn extract. together. Pour a third at a time into the stand mixer bowl and combine. Again, on low speed.
- Add the cheese to the mix. Spoon into your baking dish or skillet and bake for 45 minutes.
- Cool for 15 minutes before servings - top with butter.
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