Semi-homemade Lower Carb Corn Bread
I had a hard time coming up with a title for this recipe. Actually, it’s more of an idea than a recipe, because for the most part you are using a gluten free mix, and just modifying it a bit. I think the hardest part for Emily about having food allergies is that she can’t participate with other people in the joys of seasonal food. Honestly, it’s more of a fear than a reality, though. I make sure she has really good food to eat at most gatherings, and I do my best to make her the same kind of food as other kids. In order for Emily and I to be able to partake, the food has to be gluten free, dairy free, and low carb (or at least low glycemic). This Semi-homemade Lower Carb Corn Bread fits the bill, and she’s been one happy girl this week, drizzling it with Earth Balance and honey! I will serve it with our chili on Halloween night!
If you’ve been reading my blog for a while, or know a bit about the Glycemic Index, you’ll know that adding nut flour to baked goods helps lower the carbs and slow down how quickly they enter your system. You can quite easily add cashew or almond flour to pre-packed mixes, to make them fit your needs. In this corn bread I’ve added about 1/2 cup of almond flour and 1/4 teaspoon of baking soda.
Another way to lower the carbs is to use xylitol, instead of sugar. The Pamela’s Gluten Free Cornbread Mix
For more ideas on how to modify baking mixes to lower the carbs, check out my recipe for Gluten Free Pumpkin Waffles. I explain it more in depth and share more ideas in the article that goes with that recipe.
Before we get to the recipe for the Semi-homemade Lower Carb Corn Bread, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
- 1 Bag Pamela's GF Cornbread Mix
- 1/2 Cup Blanched Almond Flour
- 1/4 Tsp Baking Soda
- 1/2 Cup Xylitol
- 2 Eggs
- 1/2 Cup Coconut Oil (melted)
- 11/4 Cup Water
- Heat the oven to 375 degrees F. Grease an 8 inch cast iron skillet and place it in your oven while it heats.
- Stir together all of the ingredients, and carefully remove the hot pan from your oven.
- Pour the batter into your pan and return it to the oven. My pan was so hot, that it only took about 10 minutes to bake, but your pan may not be as hot. Check the cornbread after 10 minutes of baking, then continue to bake it until the center is set. Do not over bake. Enjoy warm.
