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Old 02-10-2014, 01:30 PM   #211
Angeloco
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Metga- it makes hush puppy sized balls. We really enjoyed them. I halved the recipe, made 12 for us, and put the rest in the frig overnight. The next day with the leftover batter I cut up some hot dog for the center of some and cheese for the center of some. Again very good. I didn't like just making six at a time though so I'm on the hunt for a doughnut hole or cake pop maker with 12 slots. I saw three just like mine today in two different thrift stores. No 12 slot though.
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Old 02-10-2014, 09:58 PM   #212
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Christmas gifts that end up in thrift stores, got mine almost brand new, it makes 12, it's Babycakes Brand.
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Old 02-11-2014, 04:10 AM   #213
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Thanks. I'll keep looking.
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Old 02-11-2014, 01:14 PM   #214
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Christmas gifts that end up in thrift stores, got mine almost brand new, it makes 12, it's Babycakes Brand.
I would love one that does 12. Thanks I will be looking.
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Old 02-12-2014, 05:05 AM   #215
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Quote:
Originally Posted by metqa View Post
Christmas gifts that end up in thrift stores, got mine almost brand new, it makes 12, it's Babycakes Brand.
Didn't want to look anymore so ordered from Amazon prime today. So impatient. Lol What's one more gadget?
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Old 02-15-2014, 04:53 PM   #216
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Bob's Red Mill Gluten Free Corn Flour this looks about right for the nutritionals you mentioned? I can't find corn meal, and don't want to ruin my coffee grinder...
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Old 02-15-2014, 05:32 PM   #217
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Emita- I use the canned baby corn version not the corn meal. So easy and always keep in the pantry. If I don't use the whole can I freeze the rest. Works great.
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Old 02-15-2014, 08:25 PM   #218
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Emita- I use the canned baby corn version not the corn meal. So easy and always keep in the pantry. If I don't use the whole can I freeze the rest. Works great.
thanks! I did not see this version, the only one I know of with baby corn is maria emmerich's with coconut flour. Just puree the drained canned stuff and sub for the corn meal 1 for 1(ish)?
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Old 02-18-2014, 04:37 AM   #219
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Emita- somewhere in this thread the baby canned corn is discussed. I looked back at my recipe and yes it looks like I basically used 2/3 cup puréed baby canned corn. Sometimes I add a little more but be careful not to get it too liquidy.
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Old 10-08-2014, 12:19 PM   #220
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Time for a bump with cool weather approaching. This is a great recipe and so easy. Made it again last night in my cast iron pan to go with crockpot Collards, chorizo, and black beans. Thanks again chicken lady.
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Old 09-24-2015, 07:10 AM   #221
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Thought I would bump this up! Amazing recipe, it is one of the few low carb items that my husband really likes and prefers over Jiffy cornbread mix. I add a tad bit more liquid because for whatever reason, sometimes the batter comes out really thick. I'm sure that it varies, depending on the type of almond flour you're using.
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Old 09-24-2015, 07:18 AM   #222
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looks like some good stuff! I really need to get around to trying this!
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Old 11-05-2015, 11:45 AM   #223
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Old 11-21-2015, 04:45 AM   #224
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So glad to find this! How do you make the homemade LC milk?
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Old 11-21-2015, 09:23 AM   #225
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I just use half & half, with half water. It's the easiest thing. There IS a sticky at the top of the Forums page how to make a different version though.

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Old 11-22-2015, 07:35 PM   #226
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I am grinding some popcorn in my coffee grinder right now, because I want to make the cornbread tomorrow for my stuffing.
Do you strain out the larger pieces and just use the "dust"? Or do you include some of the not completely ground pieces?
Also, for the canned baby corn version, where do you find canned baby corn? I looked the other day and couldn't find any. I only checked one store though.
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Old 11-22-2015, 07:40 PM   #227
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I always use whatever comes out of the coffee grinder. I like those crunchy bits though.

Look in the Asian section of the grocery for the baby corn. That's where I usually find it.
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Old 11-22-2015, 08:13 PM   #228
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Thanks for the quick response! Do the crunchy bits stay crunchy in the corn bread or do they soften a little bit?
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Old 11-22-2015, 08:31 PM   #229
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They soften up a bit but they're definitely discernible.
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Old 11-26-2015, 11:09 PM   #230
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Corn Tortillas?

You are all so amazing. I am "still" a newbie. But I've learned a great deal from all of you. Do you think this "corn meal" could be used to make corn tortillas? If any of you food chemists can figure that out, I'd love the recipe and a "tutorial."

Thank you for the cornbread. I love it.

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Old 11-27-2015, 10:10 AM   #231
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Diane, here's a thread with corn tortilla experiments:

http://lowcarbfriends.com/bbs/showth...ight=tortillas
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Old 11-27-2015, 04:28 PM   #232
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OH goodie goodie goodie!
Thank you Charski! I'll go there and see what everyone says.
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Old 04-23-2016, 03:43 PM   #233
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Hi everyone,
I've been hanging around for about a year using recipes posted on the forum. I needed the cornbread recipe and couldn't find my copy so I had to search for it. Anyway I decided to join and bump it so I could find it easier the next time I lost my copy.

Also wanted to say thanks for all the great recipes that have made this way of eating so much easier to stick to. It seems like I'm having to relearn how to cook and eat the proper way.
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Old 04-29-2016, 10:06 AM   #234
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[QUOTE=Willow;17456742]Hi everyone, I've been hanging around for about a year using recipes posted on the forum. I needed the cornbread recipe and couldn't find my copy so I had to search for it. Anyway I decided to join and bump it so I could find it easier the next time I lost my copy. [QUOTE]

Thanks for bumping this thread - the cornbread with the baby corn was one of those things I bought the ingredients for and never tried to make

I just made it for the first time and it was awesome (with chili)!

Does anyone have experience microwaving this as a type of one minute muffin?

Mike

Last edited by mgreene; 04-29-2016 at 10:08 AM..
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Old 10-06-2016, 03:57 PM   #235
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Bumping this up because it's one of my favorite LC recipes! I always half the recipe because it is closer to the amount that you would get from a single box of Jiffy or cornbread mix, and that's about how much we eat as a family.

Ran out of almond flour today, but remembered that The Chicken Lady has a Carbquick version of this floating around, so I did 1 cup of my remaining almond flour and 1/2 cup Carbquick. All other ingredients remained the same. I think that subbing out some of the almond flour for CQ made this even better! It is so, so fluffy and it is completely indistinguishable from regular cornbread. Just perfect.
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Old 10-06-2016, 09:31 PM   #236
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This recipe remains our favorite, low carb or no. DH, whose Mom made cornbread often, says this is at least as good, if not better, than the one she made. I heat up my 12" cast iron skillet that was hers in the oven as it preheats, with a tablespoon of bacon fat, and then plop the batter in the hot skillet, spread quickly, then into the hot oven. It's awesome good stuff.
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Old 10-06-2016, 10:57 PM   #237
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I just got my 6 inch cast iron skillet and I'm going to halve the recipe and see how it works. It's just me eating low carb, so I wanted to make a smaller batch, but wanted the bread, not muffins. Can't wait!
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Old 10-07-2016, 03:52 AM   #238
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This is still one of my favorite recipes. The other night I adapted a "tastee" recipe from Facebook and used it instead of a jiffy mix. I grilled 6 hot dogs first and made this full recipe. I used a large glass rectangle greased pan, poured in cornbread, and pushed the hot dogs into it evenly than baked. When serving I cut them out like hot dog rolls. Poured chili over with all the fixings. Awesome!
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Old 10-07-2016, 05:00 AM   #239
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Susieqrn, my husband rebukes all things low carb, but even he likes this cornbread better than regular and says he is fine with this being our permanent recipe. My Thanksgiving cornbread dressing also turned out fabulous last year, when all of the other LC dressing recipes tasted good, but didn't have the right texture or didn't look like something I wanted on the holiday table alongside traditionally prepared food.
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Old 10-07-2016, 11:22 AM   #240
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That's good to know EnglishLit. I make an apple-pecan cornbread stuffing every year and this year I wanted to try and make it low carb.
I made my cranberry yam bake last year lower carbed with low carb marshmallows and Sukrin Gold and it was fantastic. Even the high carbers couldn't tell the difference.
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