Buttermilk Cornbread

I have done some experimenting with crude corn bran,  as it only has 6 net carbs per oz (1/3 c.), compared to 15 net carbs for whole cornmeal.  I miss cornbread when I have chili or BBQ pork ribs.  What can I say?  I’m a southern girl.  To my knowledge, there is only one supplier of this product:  Honeyvillegrains on-line.

Tonight’s experiment came out quite moist and had a good texture and flavor.  It was great warm with butter.  Hubby and I found it quite close to real cornbread in taste!  Texture wasn’t quite as grainy as traditional cornbread, but the taste was very close.  Appearance was pretty good, too, I thought.  I consider this recipe a work in progress, as I am just learning about crude corn bran.  So as I discover improvements, this recipe will be changed here.    This recipe is not suitable until the grains rung of the OWL phase of Atkins.

INGREDIENTS:

½ c. corn bran (I order at honeyville.com)

½ c. CarbQuik bake mix (or my low-carb bake mix) 

¼ c. hazelnut flour (almond flour OK but not as good for cornbread)

½ c. oat fiber

1/3 c. (1 oz.) vital wheat gluten

½ tsp. salt

½ tsp. baking soda

1 T. olive oil

½ c.  buttermilk (1%)

½ c. heavy cream

2 eggs, beaten

DIRECTIONS: Preheat oven to 350º.  Measure all dry ingredients into a bowl  Beat eggs and all liquid ingredients in another bowl.  Add wet ingredients to the dry and stir well.  This batter is very thick, so spoon it and spread evenly into a well-greased non-stick 9″ cake pan (it tended to stick to even a non-stick surface).  Bake at 350º for about 20 minutes.  Toothpick test center to be sure it is done.  Should spring back when touched.  Remove and slice into 8 slices.

NUTRITIONAL INFO: Makes 8 slices, each contains:

123.4 cals, 8.18g fat, 15.59g carbs, 11.8g fiber, 3.79g NET CARBS, 7.29g protein, 176.5 mg sodium