How to Make Low Carb Cornbread

There are recipes to replace the flour in traditional recipes with lower carb substitutes, but it is difficult to find a replacement for the cornmeal in corn bread recipes. This recipe uses the texture of the ground almonds to replace the cornmeal texture. The turmeric adds a yellowish color and also powerful antioxidants.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1/3 cup olive or other vegetable oil
• 2 eggs or egg substitute
• 1 packet sucralose sugar substitute
• 1 cup unsweetened soy or other low carb milk
• 3/4 cup ground almonds
• 1/4 cup wheat gluten
• 1/2 cup soy flour
• 1/3 cup whey protein
• 1/4 cup cornmeal (preferably coarse ground)
• 1 tsp. baking soda
• 2 tsps. Ground turmeric
• 1/3 cup finely grated parmesan or Romano cheese
• nine inch pan or iron skillet
• Baking temperature. 400 degrees

1. Measure the dry ingredients and mix thoroughly in a bowl.

2. Add the eggs, oil, and milk.

3. Mix to moisten all ingredients, but do not overbeat.

4. Pour into a oiled or parchment lined 9 inch pan. Or use a muffin pan if preferred.

5. Bake at 400 degrees until lightly browned or surface bounces back when gently pressed. You can also insert a clean knife into the center of the pan and remove. The knife should come out clean.

Tips & Warnings

• You can buy ground almonds at many groceries, but you can also grind almonds in your blender. Grind them until they resemble the texture of corn meal.
• You can substitute buttermilk for all or part of the soy milk, but this will increase the carb count slightly.
• Use only whole, raw, unsalted almonds if you are grinding them yourself. Do not grind the almonds too long or they will become almond butter.