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Old 12-10-2011, 05:16 PM   #151
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WooHoo Tilly, I'd be excited too!

Here is a thread with some cast iron discussion:

http://www.lowcarbfriends.com/bbs/lo...l#post11456290
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Old 12-10-2011, 05:59 PM   #152
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WooHoo Tilly, I'd be excited too!

Here is a thread with some cast iron discussion:

http://www.lowcarbfriends.com/bbs/lo...l#post11456290
thanks!!!! Odd, I suppose, but can you tell I get excited about food? Especially food that I can prepare myself.
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Old 12-10-2011, 07:46 PM   #153
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No, not odd at all - it's been a constant source of excitement for me for about the last 50 years!
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Old 01-16-2012, 12:07 PM   #154
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Making my shopping list....

I think I heard someone mention Hushpuppies??...
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Old 01-16-2012, 12:33 PM   #155
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I made this cornbread again a couple of nights ago. My DH doesn't like cornbread at all and he ate two whole slices! We had it with chili that night.

The addition of a little dried onion flakes or grated onion, grated jalepeno, and a few whole corn kernels picks it up even more. I found out that adding 2 Tbs. frozen corn kernels adds 4.5 net carbs to the whole recipe. I get at least 12 hearty slices out of this, so each piece has 3/8 (less than half) an extra carb. I freeze it and take one piece each day for lunch with my very low carb vegetable soup and an ounce of cheese.
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Old 01-16-2012, 03:48 PM   #156
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BTW, can't imagine making this in anything but a cast iron skillet (or my cast-iron cornbread pan with little long corn-shaped depressions). The cast iron certainly creates that golden brown crispy crust that is essential to a good cornbread.
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Old 01-16-2012, 04:46 PM   #157
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I use the baby corn on the cob, ground up, and we love it. It tastes just like cornbread to me. I don't sweeten my cornbread....that's too much like cake to me! I have used the ground popcorn, but that is so time consuming and noisy. I have to use my coffee grinder to do it. It's just easier for me to grind up the baby corns. Glad we have different ways to make this delicious bread.

Okay, when you say baby corn, I was thinking canned corn. Is this hard corn like popcorn or what? You say you are grinding it so it must be on the hard side, right? Where do you find it and what does it look like? Are these those little itty bitty corn cobs that you find in salads, etc. sometimes? If so, aren't they mostly soft? Confused here.
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Old 01-17-2012, 04:43 PM   #158
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Just pulled this one out of the oven (in my new cast iron skillet, yeah!). I took a bite and it tastes very good. It sure does not look like the original picture, though. Mine is not real yellow nor did it rise as much. I used the Bob's Red Mill meduim corn meal, but everything else is the same. Oh well, nice a crunchy crust, guess because of the skillet.
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Old 01-26-2012, 08:29 AM   #159
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I made this today. OMG it is sooo good! I didn't use popcorn though. I used corn grits. I also subbed 1 1/2 c. of Kevin's bake mix for that much of the almond meal. (because I already had it made up and wanted to try it out)
Those are the only changes I made.
Tomorrow I warm up the ham and bean soup .....just like old times!!
I think that was post #67, back in 2010. I guess it's been a while since I have made this! I remember that it turned out just like "real" cornbread. Bout time to make it again, thanks for the reminder!
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Old 01-26-2012, 08:33 AM   #160
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Tilly,
In the store there is yellow corn meal and white corn meal. Did you perhaps get the white? My corn grits are just like yellow corn meal only not quite as fine ground I think. I also use brown eggs which have a yellower yolk.
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Old 01-26-2012, 01:16 PM   #161
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Tilly,
In the store there is yellow corn meal and white corn meal. Did you perhaps get the white? My corn grits are just like yellow corn meal only not quite as fine ground I think. I also use brown eggs which have a yellower yolk.
I will have to check (I store most of my LC items in my basement on a table!, no room in my pantry). Then that could be the reason. No problem, just wondering. The taste is really good, though.
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Old 09-21-2012, 01:46 PM   #162
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bumping!
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Old 09-23-2012, 06:43 PM   #163
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I just halved this recipe, and instead of 1/3 cup of the popcorn meal, I used 1/2 cup of ground in my magic bullet baby corns. Carb count for 1/2 cup of baby corns is 5 grams, with 3 grams of fiber.

I thought this was EXCELLENT. Next time I'll go with 1/3 cup of the baby corns to match the (half quantity) recipe amounts because mine is pretty moist. Great flavor and texture with a fraction of the carbs of the original recipe.
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Old 09-24-2012, 11:33 AM   #164
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I just halved this recipe, and instead of 1/3 cup of the popcorn meal, I used 1/2 cup of ground in my magic bullet baby corns. Carb count for 1/2 cup of baby corns is 5 grams, with 3 grams of fiber.

I thought this was EXCELLENT. Next time I'll go with 1/3 cup of the baby corns to match the (half quantity) recipe amounts because mine is pretty moist. Great flavor and texture with a fraction of the carbs of the original recipe.
Great idea, I'll try this myself next time I make it. If it's too moist maybe cut-down on the buttermilk a bit.

When I mix up this excellent cornbread I make 1/2 the recipe and I add a tsp of glucomannan and dont add the oil and then let it sit for 5 minutes. I put the oil or grease (I like to use bacon grease or lard)in the skillet and let it get hot on the stovetop. Then I pour the excess grease (leave some in the skillet) into the mix and stir it in and then pour everything into the hot skillet and then pop into the oven. I do use a cast iron skillet and this gives it that nice brown crunchy exterior.
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Old 10-04-2012, 04:43 PM   #165
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Yum....

Made this tonight with the baby corn. It was very good, but I think next time I'm going to use the whole can of baby corn instead of half. Whole can has 18 carbs and 9 fiber and only 105 calories. I did add a little bit of onion to the batter I had to limit myself to 1/12 of a pcs and will freeze the rest, it's calorie dense at 245 calories for one piece.

Thanks for a great recipe Chicken Lady and thanks to whoever suggested the use of the baby corn (I wasn't looking forward to trying to grind up popcorn.
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Old 10-05-2012, 02:40 PM   #166
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Silly Question but what size iron skillet does the original recipe call for? I only have a personal size skillet and want to reduce the recipe but I don't know by how much to reduce as I don't know how big the finished product is.

Thanks!
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Old 10-05-2012, 02:51 PM   #167
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I made mine in my 12" skillet, Metqa. You could probably safely halve the recipe if your skillet is between 6" and 8".
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Old 10-05-2012, 03:40 PM   #168
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Cool, cool, cool! and if there is any left over I can fry them like johnnycakes/hoecakes.
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Old 10-05-2012, 04:15 PM   #169
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Or make corndogs!
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Old 10-05-2012, 04:23 PM   #170
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OHHH, I love Corndogs, I'ts been over a year since I made some, Thanks for that Reminder, I love You!!!
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Old 10-06-2012, 11:27 PM   #171
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AWWWW! and I love you right back!
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Old 10-07-2012, 05:24 AM   #172
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Made this tonight with the baby corn. It was very good, but I think next time I'm going to use the whole can of baby corn instead of half. Whole can has 18 carbs and 9 fiber and only 105 calories. I did add a little bit of onion to the batter I had to limit myself to 1/12 of a pcs and will freeze the rest, it's calorie dense at 245 calories for one piece.

Thanks for a great recipe Chicken Lady and thanks to whoever suggested the use of the baby corn (I wasn't looking forward to trying to grind up popcorn.
Galinva, did you make the whole recipe or cut it in half, like I see some others have done?
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Old 10-07-2012, 03:20 PM   #173
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I made the whole recipe using 1/2 a can of baby corn instead of the popcorn.
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Old 10-07-2012, 03:53 PM   #174
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I made the whole recipe using 1/2 a can of baby corn instead of the popcorn.
Thank you!
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Old 10-07-2012, 05:16 PM   #175
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I bought a cast iron pan just to make this corn bread!!
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Old 10-07-2012, 06:17 PM   #176
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My skillet is so small I had to quarter the recipe! It's in the oven baking right now and has 15 min left to go. I hope it tastes good cause no one else in the house likes corn bread ( and one is allergic to nuts)so it's gonna be all mine.

For record.

I used 3/4 cup almond flour
1/2 can baby corn ( based on the last person who said she wanted to use more)
1/8 cup oil
1 egg
1t baking powder
1/4t salt
1 packet of xylitol
2oz of cream and 2 oz of water....that may have been too much liquid...

plus a half pat of butter and a shake of red pepper flakes and a shake of onion powder.

I heated the skillet on the stove till the oil popped a drop of water and poured the batter in then put the filled skillet in the 425' oven. fingers crossed. My collard greens are simmering on the stove waiting for some corn bread to eat with. Also Ribeye and peppers onions and mushrooms but that's for later when BF is hungry and ready to eat.

ETA: Yup, too much liquid. it came out dense and very moist like my pound cakes, but the flavor was not bad. Also, my skillet while small in diameter is kinda deep, so with the extra liquid keeping it from rising it had no chance to cook dry in the center even though the stick came out clean. But I'm gonna try again, it was nice. I have some whole kernal corn meal in the freezer, I'll try the original way next time.
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Last edited by metqa; 10-07-2012 at 06:55 PM..
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Old 04-11-2013, 03:57 PM   #177
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I need to bump this . I make a small cornbread and the rest as corndogs. I love this for corndogs. I also use ground up baby corn.
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Old 04-11-2013, 07:20 PM   #178
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Yum!! I need to find popcorn meal.. quick!
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Old 04-12-2013, 02:13 AM   #179
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Yum!! I need to find popcorn meal.. quick!

It's made from popcorn, in a coffee grinder (much better than a food processor).
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Old 04-12-2013, 10:58 AM   #180
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It's made from popcorn, in a coffee grinder (much better than a food processor).
Or, you can just buy corn meal.
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