I made fake cornbread in a skillet the other day.
I made fake cornbread in a skillet the other day. It’s OK. It’s probably going to be better with the chili I make soon.
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How were the edges. I always enjoy the crispy edges the most. However, I haven’t found a decent recipe that’s decent and lower carb.
The outsides were completely crusty (top, bottom, sides). But once cooled, are simply moist and tender but more rigid and slightly chewier than the rest. The middle is very dense and almost like pound cake in texture, but still a tiny bit crumbly due to the coconut flour. I have the leftovers stored in the fridge, but I think I might try to fry a piece in bacon fat to see what happens.
I just had a hankering for cornbread a few days ago and decided to attempt a recipe (https://www.mindbodygreen.com/0-26847/this-glutenfree-dairyfree-cornbread-is-your-ultimate-hearty-side-dish.html).
I’m not at all confident serving this to anyone not low carb and trying to convince them it’s cornbread, even with the corn flavoring I bought to use in it. But dipped in salsa, it tasted great. With chili poured over it, one would probably not be able to tell. I may try it again and incorporate cut up baby corn, as has been attempted a few times elsewhere online. Either that, or a couple tablespoons of cornmeal may work. Corn isn’t generally nutritious, but the corn flavor is just not there, so it seems wasteful to me if I don’t get it right the next time or two, I’ll give up
I generally do not miss bread products for the most part and when I attempt things like this, it’s just for fun and/or trying to get my family to eat healthier (which, over the past 2 years has proved mostly a waste of time).
Yup, that’s a recipe I’ve tried and felt let down by the final flavor. Good in a pinch, just not good enough. I’m wondering if the coconut flour could be cut with masa harina (usually used in making tomales) for a more corn flavor. I’m going to try that next weekend as we’re doing a white chili. Not exactly low carb, but definitely a family favorite.
If I was interested in the tamale dough route, I’d have taken it by now. Besides, around here, you can really only buy it in bulk, and I’d hate to waste it (OK that’s a lie, I’d eat it up and make myself miserable–better to just keep that stuff out of my house). Like I said, if I want to aim to try this recipe again (doubtful), I’d rather spend $2 on a can of baby corn and try that because I’d seen it done already.
After being keto 2+ years, and all this baking copycat stuff has lost its novelty on me (I held off a good, long while, too). I sort of almost didn’t want to share this post (and the bagel dogs and dinner rolls) because some of this stuff is a joke. I’ve been pretty happy all along with just simple food. Bacon and eggs every day for breakfast, a little HWC in my daily coffee, a big salad for lunch or just nibble on salami/deli meat, pickles/olives, a few ounces of cheese (usually for dessert) a week, and piles of veg with some meat and fat to make it taste even better for dinner, or soups/stews. It was cheap and easy and my health was the best ever.
https://plus.google.com/photos/…
https://plus.google.com/photos/…
Bottom after cooling on the rack, blurry so it’s not worth posting, but it’s all I got, to give an idea of the crust/texture. Solid piece of bread, came out of the skillet very easily.
https://plus.google.com/photos/…
Thanks for posting the pics. That does look similar to how mine came out.
Oh and I used half butter/half bacon fat in the skillet, her recipe only called for butter. I suppose it could have gotten more browned if all I used was butter. Not sure how the hell her recipe’s photo is so golden and also has browning in the middle. Must be the honey her recipe used. I used a mix of erythritol/xylitol/stevia in mine, since honey is basically still sugar, to me.
Found it, Bethany Montgomery Van Doren-Smythe III