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Old 11-22-2010, 11:26 AM   #1
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Pooti's LowCarb Corn Bran Cornbread

Hi everyone, this recipe is actually pretty decent for a LC plain cornbread, and you could certainly jazz it up with a Texican version of it with cheese, onions, jalapenos, etc.

But I created this to use as part of my base for Thanksgiving dressing.

Pooti's LowCarb Corn Bran Cornbread (makes a 10" Cast Iron Skillet full)
8 servings/pan

1c Corn Bran
1/4c Resistant Corn Starch
1/4c Hazelnut Meal
1/4c Coconut Flour
1/4c Carbquick, sifted to remove particles
1/4c Hodgson Mills Corn Meal
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Kosher Salt
2 eggs
1-3/4c Carolyn's CC Milk
1 tsp Vinegar

Preheat oven to 350*.

Combine dry ingredients and mix thoroughly. Lightly beat eggs and add milk and vinegar to the egg mixture. Add wet ingredients into the dry ingredients and combine thorougly. Mixture will be thick but should not be "dry" feeling. Add a little more of Carolyn's milk if necessary.

Bake for 30-35 minutes or inside is set when tested with toothpick and top is golden. (This turns out a deep yellow/orange/brown in color).

Per Whole Recipe:
Cals 1479
Fat 102.7g (54%)
Sat Fat 31.5g (16%)
Carbs 166.7g (38%)
Fiber 108.7g
Protein 34.8g (8%)

Per 1/8 Recipe:
Cals 184.9
Fat 12.8g (20%)
Sat Fat 3.94g
Carbs 20.8g (7%)
Fiber 13.6g
Protein 4.4g (9%)
Net Carbs 7.2g

This was really pretty good and did have a corn taste to it.
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Old 11-22-2010, 11:53 AM   #2
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Pootie

Sounds like a brilliant idea. Thank you.
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Old 11-22-2010, 01:11 PM   #3
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I hope you like it! As cornbread, I think I will like it better with made into a "Mexican" cornbread by adding cheese, sour cream, jalapeno, onion, and a bit of bacon and cilantro and garlic! But it sure worked out great for the dressing!
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Old 02-19-2011, 01:21 PM   #4
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I just got corn bran so I wanted to try this.
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Old 02-21-2011, 04:58 AM   #5
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Hope you like it Rosethorns! Let me know, k?
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