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Old 03-17-2005, 07:18 PM   #1
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Any such thing as corn flavoring??

Like an Alene super strong oil flavoring? Wouldn't that be just the ticket for CQ cornbread?? I don't suppose anyone's seen one or something like it?
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Old 03-17-2005, 09:48 PM   #2
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I was wondering the same thing... I've done a few searches... but nothing so far.
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Old 03-18-2005, 07:44 AM   #3
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You really could just add a touch of cornmeal..and just count the
carbs...I was also thinking of pouring the juice off a can of corn..
LOL..Just some ideas..
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Old 03-18-2005, 01:43 PM   #4
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Actually after reading this thread, I experimented with a recipe and came out with some pretty "corn"-y bread with out corn meal.

I just posted it.
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Old 03-18-2005, 02:31 PM   #5
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In the long ago, I made a light and pretty LC 'corn muffin' with some corn flavor and lower carbs than canned or juice by adding some old-fashioned corn bran, the coarse cereal type found in the grocery store either in baking supplies or by the hot cereal or oat bran. Also a small amount of corn grits, which are pretty hard to get in Canada so I used more corn bran...

Provided quite a bit of corn flavor for very few carbs.

The Corn Bran is (for 2 Tbsp) 21 Cals, trace fat, 1g protein and 8g total carbs, almost all fiber -- my MasterCook says 8g but this version ROUNDS, drives me nutso -- so you can probably calc 7.51g carb and .49g fiber. Hmmmm, come to think of it, I better check those numbers, doesn't look right at all...the muffin numbers are based on these numbers, so if correction required, I'll post it later.

Here's the recipe if anyone wants to try it, it's from the original No Products Available Anywhere days of Low Carb, back in 1999. :blush:

Code:
                      
* Exported from MasterCook *

                           Muffins -- Cornbread

Recipe By     :Judi IslandGirl /  'Carbers' Kitchen Counterâ„¢ 
Serving Size  : 12    Preparation Time :0:00
Categories    : Cakes, Icings & Pies            Fat Fast
                Muffins                         Veggie Ovo-Lacto

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5              whole  large egg whites
  1           teaspoon  cream of tartar
  5              whole  large egg yolks
  2        tablespoons  corn grits
     1/4           cup  corn bran
     1/4           cup  Whipping Cream 35%
  2        tablespoons   baking powder
     1/3           cup  soy flour
     1/4      teaspoon  salt
     1/2           cup  melted butter -- cooled

Preheat oven to 375F.
Beat egg whites and cream of tartar til stiff (dry, firm peaks), up to 5 minutes; set aside.
Beat egg yoks well til light coloured and foamy; beat in  cornmeals, cream and 
baking powder til well mixed; add soyflour, salt and melted butter, beat til well 
mixed.
Fold in egg whites completely (don't worry if some collapsing occurs).
Pour into a non-stick or buttered  muffin pan and bake for up to 15 minutes or until 
a toothpick inserted in centre comes out clean and dry.
Notes: per serving (12): 137  kCals, 12g fat(6.6s, 3.6m, 0.9p), 116mg chol, 4.6g carb/1.6g fibre, 
3.9g protein, 331mg sod, 136mg pot, 191mg calc, 19.3mcg folacin.
__________________
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Cooking, Food & Nutrition Geek

Last edited by theislandgirl; 03-18-2005 at 02:35 PM..
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Old 09-21-2007, 10:18 PM   #6
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I made Carbquik cornbread tonight, using corn meal. It came out to 8 carbs per serving by my calculations which was too high--and although it was good, I would have liked it to have more of a corn-flavor. So now I'm also wondering if there's an extract of flavoring that would help kick it up a notch.
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Old 09-21-2007, 10:29 PM   #7
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I thought the Atkins quick quisine cornbread was pretty good and it is super cheap too
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Old 09-21-2007, 10:37 PM   #8
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Quote:
Originally Posted by Aediekins View Post
Actually after reading this thread, I experimented with a recipe and came out with some pretty "corn"-y bread with out corn meal.

I just posted it.
Can you give me a link or tell me where the recipe is posted? I just checked the recipe room and it wasn't there and I cannot find it on here either. TIA
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Old 09-22-2007, 12:08 AM   #9
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THere is a recipe around here somehwere by scott123 for LC cornbread made with those little cans of baby corn you find in the chinese foods section of the store. (Its much lower carb then normal corn)

I had it bookmarked so I could try it but had to reofmrat recently in an emergency and lost the darn recipe. Maybe someone else here has it
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Old 09-22-2007, 12:40 AM   #10
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Quote:
Originally Posted by Nigel View Post
Can you give me a link or tell me where the recipe is posted? I just checked the recipe room and it wasn't there and I cannot find it on here either. TIA
That was posted in March of 2005, Nigel...interested to see if you get a reply.

I have seen several versions since, almost all made of almond or hazelnut meal (or a mix). They work pretty well...and I *THINK* Linda has a version posted on her website, check there?

Sigh. The days of DaVinci Buttered Popcorn flavor "syrup" are gone... that would have been helpful.


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Old 09-22-2007, 12:45 AM   #11
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Nigel, I just found it (I think). I went "up" to the Low Carb Recipes & Menus level, and then did an advanced search for corn and Aediekins as the user, and came up with this one in a short list:
http://www.lowcarbfriends.com/bbs/lo...highlight=corn

Check it out.
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Old 09-22-2007, 06:56 AM   #12
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There is such a thing as artificial corn flavor, and it's pretty good too, but the last time I looked, the only source online sells only to food service/retailers. However, Sherilee has a great recipe using soy grits that tastes like good corn bread (at least, it's great with Carbquik subbed for Atkins bake mix, which is the only way I've made it). You can find it on her recipe site, Sherrie's Low Carb Recipes
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Old 09-22-2007, 11:59 AM   #13
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Quote:
Originally Posted by theislandgirl View Post
Nigel, I just found it (I think). I went "up" to the Low Carb Recipes & Menus level, and then did an advanced search for corn and Aediekins as the user, and came up with this one in a short list:
http://www.lowcarbfriends.com/bbs/lo...highlight=corn

Check it out.
Thank you Jude. I didn't realize this was an old thread, I'll have to watch that. I appreciate the link too. Going to check it out now.
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Old 09-22-2007, 01:27 PM   #14
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Quote:
Originally Posted by CreekWatcher View Post
There is such a thing as artificial corn flavor, and it's pretty good too, but the last time I looked, the only source online sells only to food service/retailers. However, Sherilee has a great recipe using soy grits that tastes like good corn bread (at least, it's great with Carbquik subbed for Atkins bake mix, which is the only way I've made it). You can find it on her recipe site, Sherrie's Low Carb Recipes
The thing about Sherrie's recipe is that there's nothing in there that would taste like corn as far as I can see. Does it really have a corn flavor for you?

(And do I really need the cast iron skillet? Can you tell I'm not southern?)
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Old 09-22-2007, 08:03 PM   #15
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Quote:
Originally Posted by Yummy's_Girl View Post
THere is a recipe around here somehwere by scott123 for LC cornbread made with those little cans of baby corn you find in the chinese foods section of the store. (Its much lower carb then normal corn)

I had it bookmarked so I could try it but had to reofmrat recently in an emergency and lost the darn recipe. Maybe someone else here has it
This is what I use too, just whiz them in the blender and add it to almond flour , egg, melted butter, sweetener, baking powder, and vital wheat gluten.

I sorry I don't have the measured amounts....I always eyeball it. It has a good corn flavor and texture is pretty close to the real thing.
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Old 09-23-2007, 06:57 AM   #16
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I've used canned or fresh baby corn after reading about it on LCF and it absolutely works -- adds a great, corny/sweet flavor.
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Old 09-23-2007, 08:51 AM   #17
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Here is the thread with Scott123's Cornbread recipe

http://www.lowcarbfriends.com/bbs/lo...cornbread.html
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Old 09-23-2007, 11:32 AM   #18
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I've done Sherrie's recipe and used the cast iron skillet (DH is from TN!) The texture is quite good and the skillet gives it a great crust, but, no, it doesn't taste "corny" at all to me. I know a lot of people swear they can't tell it from real cornbread, but I guess their taste buds are different from mine and DH's! I haven't done the baby canned corn thing, but will next time I try an LC cornbread.

Ginny
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Old 09-23-2007, 09:50 PM   #19
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Quote:
Originally Posted by stephdray View Post
......
(And do I really need the cast iron skillet? Can you tell I'm not southern?)
[COLOR=Red]Steph, Cornbread will definitely turn out much better if you use a cast iron skillet. But that being said, you can get by using a metal cake pan (round or square either one). Be sure to preheat it with some grease or oil (bacon grease is best) in it, and get it really hot before you pour the batter in. (Same if you have a cast iron skillet. Heat it first.)[/COLOR]

Last edited by crazywoman-n-wy; 09-23-2007 at 09:54 PM..
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Old 09-24-2007, 09:44 AM   #20
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Originally Posted by stephdray View Post
The thing about Sherrie's recipe is that there's nothing in there that would taste like corn as far as I can see. Does it really have a corn flavor for you?

(And do I really need the cast iron skillet? Can you tell I'm not southern?)
It really tastes like corn bread to me, even though on paper there's no reason for it to. However, I have taken to also putting in some corn bran and some bourbon...will find one of the recipes I have lying around, make it, and if it comes out right will post the tweak.

Oh, and I have never used a cast iron skillet, it's not neccesary, although it might very well be better.

Last edited by CreekWatcher; 09-24-2007 at 09:46 AM..
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Old 09-25-2007, 09:33 AM   #21
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i wonnder if ground baby corn, a little almond meal & some sorta "binding agent" (guar gum) would make a usable corn tortilla???? I soooo miss tacos!
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Old 09-25-2007, 10:06 AM   #22
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I have some ground up baby corn in my food dehydrator. I put it in this morning thinking that I could make cornmeal. I'm not sure how long it will take to dry but I will post the outcome of my little experiment.....hope it works
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Old 09-25-2007, 11:02 AM   #23
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Quote:
Originally Posted by Piekinns View Post
I have some ground up baby corn in my food dehydrator. I put it in this morning thinking that I could make cornmeal. I'm not sure how long it will take to dry but I will post the outcome of my little experiment.....hope it works
Oooh. I can't wait to hear.
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Old 09-25-2007, 03:04 PM   #24
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KC Dufer's Cornbread in the Polydextrose thread is the best one we've found! Love it, hot or cold and it is more corny-tasting than anything else.

It's post #18 in the following thread.

Polydextrose Recipes
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Old 09-25-2007, 11:43 PM   #25
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Hey, Crink! A while ago I discovered if you hover your mouse over the post # in the upper right corner (notice it's underlined, so it's a link), you get a URL that takes you right to the correct post...a good thing when the thread is as long as that Polydextrose one... So, [COLOR="Blue"]post 18[/COLOR] in the Polydextrose Recipes thread should be now linked...

Cool, eh?
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Old 09-28-2007, 10:25 PM   #26
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KC Dufer's Cornbread in the Polydextrose thread is the best one we've found! Love it, hot or cold and it is more corny-tasting than anything else.

It's post #18 in the following thread.

Polydextrose Recipes
can you tell us where you buy the corn bran from and how many carbs it would add to the recipe? thanks
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