Tuesday, May 27, 2014

Lower Carb Gluten Free Cornbread / Jalapeno Cheddar Cornbread

This is not a grain free recipe but sometimes, you just have to have cornbread.  On a rare occasion, I also eat Louisiana Red beans & Rice!  I'm a Louisiana girl! So, I made a lower carb version and had only one piece. This recipe is adapted from Bruce Fife's book, Cooking with Coconut Flour, which is a low carb gluten free girl's bible. I did change it slightly. You can replace the honey and erythritol with anything that equals 1/2 cup of sweetener but I like this this way because it makes it more moist.

TIP: separating the egg and beating the egg whites makes the recipe fluffier.  In this picture of Jalapeno Cheddar Cornbread, I didn't beat the eggs so it is not as fluffy.  But, it was still delicious!

Level of sweetness of this cornbread is high, you can reduce the sweetener to lessen it.

Jalapeno cheddar cornbread with soaked red beans and andouille sausage


Lower Carb Gluten Free Cornbread

6 eggs
1/3 cup butter or coconut oil, melted
3 Tablespoons honey
3 Tablespoons erythritol
1/2 teaspoon vanilla
1/2 teaspoon sea salt
1/4 cup sifted coconut flour
1/2 teaspoon baking powder
1/3 cup organic cornmeal

Preheat oven to 400 degrees F (205 C). Grease a 8x8x2 inch baking dish or 8" - 9" pie pan. Separate 4 of the eggs and beat the whites in a clean dry bowl until they form a soft peak. Refrigerate until ready to add to recipe. Blend together the 4 egg yolks, erythritol, honey, vanilla, and salt. Add butter. Then add the other two eggs, one at a time, blending after each addition. Combine sifted coconut flour, baking powder, and cornmeal and whisk into batter until there are no lumps. Fold in the egg whites. Pour into greased baking dish and bake for 15 - 20 minutes.

variation (pictured):

Jalapeno Cheddar Gluten Free Cornbread

Same as above, omitting vanilla.  Once poured into pan, lay slices of (jarred) jalapeno all over the top of cornbread,  pushing them in slightly with a spoon.  Sprinkle shredded cheddar cheese all over the top, then bake.

1 comment:

  1. This is a fantastic recipe! I cut way back on the honey b/cuz the coconut flour is kinda sweet & it's perfect for my tastes...I've used it dried out to make stuffing & it works wonderfully for that, also. Thanks!

    ReplyDelete

I love to hear from you! Please let me know how you changed a recipe, and how it came out. I don't do nutritional information anymore, sorry! I just provide the *free* recipes. I try to reply to comments but don't have much time these days. I hope to revamp this site soon.. easier to navigate, and re-writing old recipes with natural sugar options. For now, there is my sugar sub tab (at top).