Coconut Flour Cornbread

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Low Carb Gluten Free Coconut Flour Corn Bread

Low Carb Gluten Free Coconut Flour Corn Bread

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.

Adding the Chopped Baby Corn

Adding the Chopped 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.

Low Carb Corn Bread

Low Carb Corn Bread

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.

Low Carb Gluten Free Corn Bread

Low Carb Gluten Free Corn Bread

Coconut Flour Cornbread

Coconut Flour Cornbread

This coconut flour cornbread is made with baby corn which is high in fiber so net carbs are kept low. It's a delicious gluten free bread perfect for dinner.

Ingredients

Instructions

  1. 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.
  2. 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.
  3. Bake at 350º for 40 minutes. Let cool in pan for 10 minutes then remove from pan and cool on rack.

Notes

Makes 12 servings

Net carbs per serving: 3.5g

http://lowcarbyum.com/coconut-flour-cornbread/

* * * * ½ 5 votes

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Comments

    • says

      Baby corn is sold in the Asian section of the grocery store. You typically find it canned. It’s really just what it’s name implies… corn that is harvested early while the stalks are very small. Because it hasn’t matured, the sugars haven’t developed so the carbs are mostly fiber which can be subtracted.

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