After hearing about how others have made low carb cornbread using baby corn, I decided to give it a try. Although the recipes I saw used almond flour, I wanted to make a coconut flour cornbread because gluten free coconut flour is much lighter than nut flours. I took a basic coconut flour bread recipe and added a can baby corn. I thought about pureeing the corn first, but figured it would be better to have it chopped so there would be chunks of corn in the bread. As you can see in the photo below, the corn wasn’t that finely chopped. I used a manual hand chopper to cut up the canned baby corn.
The bread turned out a nice golden color with browned edges. It looked very much like my regular cornbread recipe made with corn meal. I was very pleased with the look and taste of this bread. This recipe could also be made as muffins or in cornbread molds. Like most low carb breads, it can be frozen to be eaten later.
This is not a very sweet bread. If you like your corn bread on the sweet side, I’d suggest doubling the sweeteners. The best cornbread I’ve ever had was hot and spicy so I will likely modify this recipe next time by adding chopped peppers and some cayenne powder. Although I enjoyed this bread by itself, it would make a nice complement to a Mexican dish like chili. I may try grilling a slice in butter to eat for breakfast tomorrow.
- In a medium bowl, whisk the eggs with the erythritol and stevia until well blended. Slowly whisk in the melted butter. Stir in the chopped corn.
- In a small bowl, mix together the coconut flour, baking powder and salt. Add the flour mix into the wet mix until well combined. Spread into a greased or sprayed 9×5 bread pan.
- Bake at 350º for 40 minutes. Let cool in pan for 10 minutes then remove from pan and cool on rack.