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Old 03-29-2007, 02:56 PM   #1
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Dear Husband wants cornbread

Any idea's on how to make a low carb corn bread?
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Old 03-29-2007, 03:08 PM   #2
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here is a thread you may want to read.

Corn Bran to make cornbread?
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Old 03-29-2007, 04:03 PM   #3
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Lisa - I make the Carbquik Cornbread recipe. We love it. We toast the leftover cornbread for breakfast. I make a pecan butter to serve with it - yummy!

Here's the recipe I use:

2 cups C-Q
6 Tbsp. cornmeal
1/2 cup Splenda
1-2 Tbsp. Poly-D (optional)
2 eggs
1 cup half & half (or 1/2 heavy cream, 1/2 water)
1/2 cup melted butter

Mix all ingredients and bake at 400 for 20 mins. in ungreased pan.

When I use the Poly-D I mix all the dry together first then add in the wet ingredients.

Linda Sue also has a mock corn bread recipe on her site that uses soy grits. That one's very good too.
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Old 03-29-2007, 04:13 PM   #4
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Does anyone have the cornbread recipe using soy grits? I cannot seem to find it, anywhere
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Old 03-29-2007, 04:16 PM   #5
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NANCY'S MOCK CORN BREAD
3/4 cup almond flour, 3 ounces
1/2 cup hazelnut flour, 2 ounces
1/2 cup Carbquik, 2 1/2 ounces
1/4 cup soy grits, 1 3/4 ounces
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons salted butter, melted *
3 eggs
1/4 cup heavy cream
1/4 cup water
1/2 cup granular Splenda or equivalent liquid Splenda

Combine first 6 ingredients in a small bowl. In a medium bowl, mix butter, eggs, cream, water and Splenda. Stir dry ingredients into wet ingredients until well blended, but don't over mix. Pour into greased 8x8" baking pan. Bake at 400║ 15-20 minutes or until nicely browned and and firm to the touch. Cool in pan on rack before serving.

Makes 9 servings
Can be frozen

* If you use unsalted butter, you may want to increase the salt to 3/4 teaspoon.

With granular Splenda:
Per Serving: 230 Calories; 20g Fat; 9g Protein; 11g Carbohydrate; 6g Dietary Fiber; 5g Net Carbs

With liquid Splenda:
Per Serving: 225 Calories; 20g Fat; 9g Protein; 9g Carbohydrate; 6g Dietary Fiber; 3g Net Carbs
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Old 03-29-2007, 04:20 PM   #6
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Thanks Linda Sue! I bought soy grits and then couldnt find the recipe I bought them to use in!
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Old 03-29-2007, 04:35 PM   #7
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I purchased the carb counters corn muffin mix from netrition at thankgiving to substitue for stuffing and it was wonderful I bought an extra bag and made a batch in a glass dish that I cut up into little squares.
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Old 03-29-2007, 04:55 PM   #8
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thanks everyone.... I knew if I came here someone would know.... all sound really good... thanks again
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Old 03-29-2007, 06:41 PM   #9
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Quote:
Originally Posted by Tweaker Geek View Post
Lisa - I make the Carbquik Cornbread recipe. We love it. We toast the leftover cornbread for breakfast. I make a pecan butter to serve with it - yummy!

Here's the recipe I use:

2 cups C-Q
6 Tbsp. cornmeal
1/2 cup Splenda
1-2 Tbsp. Poly-D (optional)
2 eggs
1 cup half & half (or 1/2 heavy cream, 1/2 water)
1/2 cup melted butter

Mix all ingredients and bake at 400 for 20 mins. in ungreased pan.

When I use the Poly-D I mix all the dry together first then add in the wet ingredients.

Linda Sue also has a mock corn bread recipe on her site that uses soy grits. That one's very good too.

I'm trying to find a cornbread recipe I like. I'm going to try this one and the soy grits one on linda Sue's site. Are these both sweet cornbreads? I prefer the savory type so I'm wondering if I should reduce the amounts of sweetener in these recipes?
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Old 03-30-2007, 03:58 AM   #10
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Quote:
Originally Posted by Yummy's_Girl View Post
I'm trying to find a cornbread recipe I like. I'm going to try this one and the soy grits one on linda Sue's site. Are these both sweet cornbreads? I prefer the savory type so I'm wondering if I should reduce the amounts of sweetener in these recipes?
Here's a link to another cornbread thread:

Sherrilee's Cornbread

I've made this cornbread and really like it. HTH
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Old 03-30-2007, 05:23 AM   #11
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I recently made Sherrie's Cornbread made with Soy Grits - it was excellent. It was not overly sweet or missing it altogether. Excellent recipe.
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Old 03-30-2007, 06:04 AM   #12
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The one I posted is a sweet cornbread. Of course you could reduce the amount of sweetener or don't add any at all. You may want to use at least a tiny bit of Splenda to help with any possible Carbquik aftertaste though.
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Old 03-30-2007, 06:29 AM   #13
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Yummy's Girl - the one I posted is a little, but not overly, sweet also, you could certainly cut down on the sweetner.

Let us know what you come up with.
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Old 03-30-2007, 07:17 AM   #14
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Hmm I'm going to experiment with these three and see what happens. Hopefully this weekend.

Thanks, everyone, for the input!
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Old 03-31-2007, 07:03 PM   #15
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try throwing in a can of baby corn thats been ground up. adds to the flavor. i always use dixie dinners corn bread and add the baby corn, sour cream, some sweetners and vanilla. delish!
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Old 03-31-2007, 07:44 PM   #16
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Here is KCDuffer's recipe for Corn Bread and it is the BEST! DH and I both LOVE it. The only changes I make is to leave out the liquid splenda and add a little yellow food coloring. It is great reheated too. The texture is great!
Hope you give this one a try! It's one bread product that doesn't taste Low Carb!
2 cups Carb quik
6 tablespoons corn bran
1 tablespoon polydextrose
2 eggs
1/2 teaspoon liquid splenda
1/2 cup cream
1/2 cup carb countdown milk
1/2 cup butter, melted

1. Mix all ingredients.

2. Bake 400 degree for 20 minutes in un-greased 8X8 pan.

Per Serving: 205 Calories; 18g Fat (67.6% calories from fat); 6g Protein; 13g Carbohydrate; 11g Dietary Fiber; 83mg Cholesterol; 249mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Fat.

(This was figured with 1-oz Carbquik having 2 net carbs)
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Last edited by Crink; 03-31-2007 at 07:47 PM.. Reason: error in typing
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Old 03-31-2007, 10:37 PM   #17
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This is no doubt a dumb question, and the answer is probably obvious to everyone else, but what size pan do you use for this? 8 X 8? 9 X 13?

TIA for your assistance.
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Old 04-01-2007, 12:46 AM   #18
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I finally found the baby corn at the grocery store tonight. Can't wait to try this!
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Old 04-01-2007, 07:05 PM   #19
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Quote:
Originally Posted by LindaSue View Post


NANCY'S MOCK CORN BREAD
3/4 cup almond flour, 3 ounces
1/2 cup hazelnut flour, 2 ounces
1/2 cup Carbquik, 2 1/2 ounces
1/4 cup soy grits, 1 3/4 ounces
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons salted butter, melted *
3 eggs
1/4 cup heavy cream
1/4 cup water
1/2 cup granular Splenda or equivalent liquid Splenda

Combine first 6 ingredients in a small bowl. In a medium bowl, mix butter, eggs, cream, water and Splenda. Stir dry ingredients into wet ingredients until well blended, but don't over mix. Pour into greased 8x8" baking pan. Bake at 400║ 15-20 minutes or until nicely browned and and firm to the touch. Cool in pan on rack before serving.

Makes 9 servings
Can be frozen

* If you use unsalted butter, you may want to increase the salt to 3/4 teaspoon.

With granular Splenda:
Per Serving: 230 Calories; 20g Fat; 9g Protein; 11g Carbohydrate; 6g Dietary Fiber; 5g Net Carbs

With liquid Splenda:
Per Serving: 225 Calories; 20g Fat; 9g Protein; 9g Carbohydrate; 6g Dietary Fiber; 3g Net Carbs

I have this one in the oven. The only thing I changed, is I reduced the sweetener by half since I don't like cornbread overly sweet. I'll report back how it turned out
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Old 04-01-2007, 07:07 PM   #20
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Quote:
Originally Posted by robirdstx View Post
Here's a link to another cornbread thread:

Sherrilee's Cornbread

I've made this cornbread and really like it. HTH
I also have this one in the oven. I made a couple tweaks to it, but will report back once I taste it.

I made two different recipes at once so I can compare them. Then I'll make a couple more next time, and see which I like best. (Unless one of these turns out to already be the winner!)
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Old 04-01-2007, 07:26 PM   #21
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Quote:
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This is no doubt a dumb question, and the answer is probably obvious to everyone else, but what size pan do you use for this? 8 X 8? 9 X 13?
Well, duh! I must have been half asleep when I posted this!
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Old 04-01-2007, 08:25 PM   #22
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Quote:
Originally Posted by LindaSue View Post


NANCY'S MOCK CORN BREAD
3/4 cup almond flour, 3 ounces
1/2 cup hazelnut flour, 2 ounces
1/2 cup Carbquik, 2 1/2 ounces
1/4 cup soy grits, 1 3/4 ounces
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons salted butter, melted *
3 eggs
1/4 cup heavy cream
1/4 cup water
1/2 cup granular Splenda or equivalent liquid Splenda

Combine first 6 ingredients in a small bowl. In a medium bowl, mix butter, eggs, cream, water and Splenda. Stir dry ingredients into wet ingredients until well blended, but don't over mix. Pour into greased 8x8" baking pan. Bake at 400║ 15-20 minutes or until nicely browned and and firm to the touch. Cool in pan on rack before serving.

Makes 9 servings
Can be frozen

* If you use unsalted butter, you may want to increase the salt to 3/4 teaspoon.

With granular Splenda:
Per Serving: 230 Calories; 20g Fat; 9g Protein; 11g Carbohydrate; 6g Dietary Fiber; 5g Net Carbs

With liquid Splenda:
Per Serving: 225 Calories; 20g Fat; 9g Protein; 9g Carbohydrate; 6g Dietary Fiber; 3g Net Carbs
Both of the cornbreads from this thread that I made tonight, were good!

I made this one and reduce the sweetener to 1/4 cup of liquid sweetener. I used a combination half liquid stevia, half liquid splenda. The texture was just like cornbread with the perfect center and a nicely browned crunchyish top. It was still a tad sweet for my taste, even with the sweetner tweak but definitely worth making, again. DH likes sweet cornbread best, so he loved it!

I rate this one the best of the two I tried, as far as texture and authentic cornbread feel.
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Old 04-01-2007, 08:37 PM   #23
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Quote:
Originally Posted by robirdstx View Post
Here's a link to another cornbread thread:

Sherrilee's Cornbread
I made this recipe, copied and pasted from the above thread:

My tweaks are in [COLOR="Red"]Red[/COLOR]


Sherrie's Buttermilk Cornbread

Preheat oven to 400 degrees.

1 8oz Pkg cream cheese
3 eggs [COLOR="red"](1 Whole Egg + eqqq beaters equal to two eggs)[/COLOR]
3 tbsp Splenda
1/3 cup Atkins Bake Mix [COLOR="red"](1/3 cup Carbquik)[/COLOR]
1/2 tsp baking powder
1/2 cup Soy Grits (Bob's Red Mills Brand)
1/4 cup buttermilk [COLOR="red"](Calorie Countdown milk with vinegar added)[/COLOR]
2 tbsp Bacon Grease melted** see below how to do this

Beat cream cheese with mixer until blended smooth, add the remaining ingredients (see below for bacon grease) and let sit for 5 minutes before using.

Cast Iron Skillet:
Preparing the pan, this is a southern thing, so if you have never done this don't despair...it's easy! Preheat the oven with the cast iron skillet in side for 5 to 10 minutes. Remove to stove top and add 2 tbsp bacon grease, return to oven. Once melted remove the pan and turn to coat the sides of the pan, pour the remaining grease in your batter and mix well.

Pour the batter into greased pan and return to oven, cook until golden brown on top!

If you don't have a cast iron skillet...just grease a 9X 12 pan and pour in mixture, don't forget to add the grease to your batter! (I used a glass baking dish)

Slice and serve with a big ole pat of butter!
[COLOR="Red"]I cut mine into 12 slices[/COLOR]

Makes 10 large Slices @ 3.3 carbs per slice

Nutritional Information via ******!
Calories Total: 173_
Fat: 13 68%__
Sat: 7_36%__
Poly: 1__5%__
Mono: 4_ 21%
Carbs: 4.8_8%_
Fiber: 1.5__0%
Protein: 11_ 25%

This was very good! The flavor was excellent! The texture wasnt fully like cornbread, but close. It was softer in the middle than regular cornbread and the top browned up nicely but was a smoother texture than regular cornbread.


I didn't reduce the amount of sweetener in this one, and it was a tad too sweet for me, but not much. The sweetness in this one is less than the other and the combination of ingredients made for a smoother taste.

Of the two I made tonight, I rate this one the best for taste.

Of the two I made tonight, I beleive I like this one a little better, due to the flavor, even though the texture wasn't quite exact.

Still though, both were great and worth making again. It's hard to pick a favorite from the two.

I'm looking forward to trying the one Tweaker Geek posted, next time, and the one Scott123 came up with, using canned baby corn.
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Old 04-02-2007, 08:30 AM   #24
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Thanks for your feedback on the recipes you tried Yummy's Girl. Look forward to your comments on the other two. I have a can of that baby corn too but haven't tried it in cornbread yet so I'll be anxious to hear what you think.
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Old 04-02-2007, 11:40 AM   #25
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There's also a good looking cornbread recipe here:

http://www.lowcarbfriends.com/bbs/sh...37#post8412237

That one up there on Linda's site looks delish also. I just might have to try both recipes.
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Old 04-02-2007, 01:53 PM   #26
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Quote:
Originally Posted by Crink View Post
Here is KCDuffer's recipe for Corn Bread and it is the BEST! DH and I both LOVE it. The only changes I make is to leave out the liquid splenda and add a little yellow food coloring. It is great reheated too. The texture is great!
Hope you give this one a try! It's one bread product that doesn't taste Low Carb!
2 cups Carb quik
6 tablespoons corn bran
1 tablespoon polydextrose
2 eggs
1/2 teaspoon liquid splenda
1/2 cup cream
1/2 cup carb countdown milk
1/2 cup butter, melted

1. Mix all ingredients.

2. Bake 400 degree for 20 minutes in un-greased 8X8 pan.

Per Serving: 205 Calories; 18g Fat (67.6% calories from fat); 6g Protein; 13g Carbohydrate; 11g Dietary Fiber; 83mg Cholesterol; 249mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Fat.

(This was figured with 1-oz Carbquik having 2 net carbs)
[COLOR="Red"]This is made in an 8 X 8 inch pan[/COLOR]
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Old 04-02-2007, 08:12 PM   #27
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No Idea, BUT

Quote:
Originally Posted by mycattaz View Post
Any idea's on how to make a low carb corn bread?
mycattaz,
I have no idea about cornbread, but just want to say: congrats on your weight lost
You are rocking not to mention you are so pretty! Keep up the awesome work!

Way to go! You are a great Inspiration!
Beth
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Old 04-03-2007, 06:22 AM   #28
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Quote:
Originally Posted by Nigel View Post
There's also a good looking cornbread recipe here:

http://www.lowcarbfriends.com/bbs/sh...37#post8412237

That one up there on Linda's site looks delish also. I just might have to try both recipes.
That's one of the ones I tried, the other night, Nigel. It's the one I liked the best of the two.
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