Sugar Free Cornbread Food

GLUTEN FREE CORNBREAD

Steps:

• Preheat oven to 400° F. Grease an 8-inch square pan.
• In a large bowl whisk together the dry ingredients (cornmeal, salt, baking soda and powder). In a second bowl combine the wet ingredients (egg, butter, yogurt and honey).
• Make a well in the dry mixture and pour in the wet ingredients. Whisk until just combined.
• Pour into prepared pan and bake for 20-30 minutes until lightly browned on top (edges will be darker) and a toothpick inserted into the center comes out clean.
• Slice and serve with chili, stews, or for breakfast.

LOW FAT, SUGAR FREE CORNBREAD

Steps:

• Combine ingredients in a large bowl, then mix by hand until batter is just moistened.
• Pour into 9 large muffin cups or a 9x9 cake pan sprayed with Pam.
• Bake for 25-30 minutes at 350 degrees F.

SUGAR-FREE CORNBREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan.
• Beat together sweetener, butter, water, and flaxseed meal using an electric mixer in a mixing bowl until creamy. Pour in milk and eggs; mix well. Add brown rice flour, almond meal, cornmeal, quinoa flour, polenta, baking powder, salt, and vanilla extract. Mix until well combined and smooth.
• Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 27 minutes.

ONE-BOWL CORNBREAD MUFFINS (GLUTEN-FREE, DAIRY-FREE)

Steps:

• Heat the oven to 350F.
• In a large bowl, whisk together the coconut oil, eggs, honey and almond milk until smooth. Add the oat flour, cornmeal, baking powder, and salt, stirring until just combined.
• Spoon 2-3 heaping tablespoons of the batter at a time into a greased muffin pan.
• Bake for 15-18 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
• Serve warm or cool completely and store or freeze.

KETO CORNBREAD

Steps:

• Preheat the oven to 350° F / 180C / 160C fan.
• Place the bacon on a greaseproof lined baking tray and bake for 20 minutes until crisp. Flip half way through cooking for even crispness! Allow to cool and chop into small bits.
• In a medium bowl mix all dry ingredients - almond and coconut flour, flaxseed meal, whey protein, baking powder, salt. Last, add 1/4 cup of grated cheese, bacon and jalapenos and stir.
• In a different bowl, beat the eggs with an electric mixer for about 3 minutes until airy and lighter in colour. Add the butter, cream and apple cider vinegar and briefly whisk again until just combined. (Don't over-whisk!!)
• Add the dry ingredients and fold until fully incorporated.
• Pour the batter into a well-greased 10 inch skillet or 9 x 5 inch casserole dish and top with 3/4 cup of cheese.
• Bake for circa 30 minutes until you can insert and remove a skewer without any crumbs sticking and golden on top.
• Allow to cool slightly before removing from the pan. Place on a wire rack to cool before slicing.

ALMOST FAT FREE, SUGAR FREE CORNBREAD

Steps:

• In a medium-sized bowl, mix all ingredients together. Batter may have a few lumps left.
• Spray a cast iron pan with cooking oil and blot with paper towel so it is smeared well all over.
• Bake at 400 for 15-20 minutes, or until lightly browned on top.

GLUTEN FREE CORNBREAD

Steps:

• Preheat the oven to 400 degrees F. Place an 8 or 9 inch round cast iron skillet in the oven to preheat.
• Melt 4 Tablespoons butter in a microwave safe container. Set aside to cool before adding to the batter.
• Combine cornmeal, flour, salt and baking powder in a large bowl. Stir together until well combined.
• Crack eggs into a medium sized bowl, then whisk until frothy.
• Add buttermilk, melted butter, honey, and sugar to the eggs. Whisk together to combine.
• Pour wet ingredients into the flour mixture. Fold together gently with a spatula about 15 strokes.
• Remove the skillet from the oven and place a tablespoon of butter in the bottom, swirling the pan to coat. Pour the batter directly into the hot pan and smooth with a spatula.
• Bake for 20-22 minutes or until the top springs back when gently pressed.
• Remove from the oven. Allow the cornbread to cool for a few minutes before slicing.

GLUTEN FREE CORNBREAD

Steps:

• Preheat oven to 400°
• Add oats and cornmeal to blender and blend lightly for a coarse flour
• Mix flax meal and water together and let sit a few minutes
• Add flour mixture to a bowl and mix in the baking powder and soda
• Add dates, almond milk & peanut butter to blender and blend until there are no remaining date chunks
• Pour into the bowl with the flour mixture
• Add in the flax meal mixture and the corn
• Mix until smooth
• Pour into a bread pan that is lightly coated with coconut oil or use a silicone bread pan
• Bake for 35 minutes