Cornbread-low Carb Recipe - Food.com (2024)

43

photo by Chiquita B.

1. How many carbs per serving? Making a treat for mother in law for thanksgiving and I think she would love this if it fits in her carb budget

   geobre

2. What do you mean by cream? Heavy cream?

   Anonymous

3. Why is there no food counts? How many carbs per???Serving size?

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   Marcia K.

4. What is the nutritional count?

   Nancal

5. Anyone try making this eggs d dairy free? Results?

   Jim K.

see 5 more questions

Reviews

1. I made these cornbread muffins to add to my low carb dressing at Thanksgiving, the texture was lovely. I decided to try them as a sweet muffin. I added 1 tsp vanilla and 1 tsp lemon extracts , I also used 1 egg substitute and 1 whole egg, 8drops of liquid splenda and only 1 tablespoon melted butter. These are my new favorite sweet muffin. I may decrease the water a bit season them up like a hush puppy and fry some. Lots of potential with this recipe. Thanks for the great recipe.

   TLA6489

2. This was one of the better low carb recipes i've tried. Had a muffin texture and did not have an off taste like so many substitutions have. I even thinned it out with a little water and made pancakes out of the batter which even my picky husband enjoyed. Great recipe.

   D. Goad

3. See Also

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   This is one of the better low carb breads that I've tried, but after reading the reviews I knew I needed to tweek this recipe. Being from Georgia, I needed cornbread to taste like cornbread for my squash casserole and cabbage with smoked neck bones. I didn't want an inspiration muffin with our meal lol. So I used 1/4 cup cornmeal and 3/4 almond flour instead. That made it taste similar to cornbread but boosted the carbs up to 5 per serving. Which I don't mind. The next time I make these I will keep the change but do 1 egg and 2 whites because I noticed a slight egg taste. I will also use bacon grease instead of butter. That should do the trick for the way I'm use to how cornbread tastes. Thanks for the base recipe. GOD bless y'all.

   Tracy W.

4. I tried this recipe yesterday and I was impressed. It tasted more like a multi-grain muffin than cornbread but it is definately a great base recipe with endless flavor possibilities!

   mlblacknall

5. This is a must have recipe for anyone who is low carbing. I got 6 smallish muffins. As they are they are an excellent breakfast, but while eating them my mind was reeling with possibilities! A little more splenda and a handful of blueberries, or a little cocoa powder would make them a delicious dessert or snack muffin to have on hand in the fridge. I can't wait to experiment with this recipe.

   staresm

see 38 more reviews

Tweaks

1. I omitted the sweetener and added 1/4 teaspoon of Amoretti corn extract.

   Tamey.Washington

2. I added cranberries and chopped fresh sage. I cooked it in a Lodge cast iron wedge pan.

   Jennifer E.

3. 1 cup of almond meal instead of almond flour. 2 tablespoons of spicy ranch dressing instead of cream.

   ripple

4. Added Jalapeño with onion, poured into cast iron skillet

   Chiquita B.

5. Added jalapeños Added 1 tsp. of THM super sweet

   Debbie H.

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