Cornbread
aserrano79
Posts: 36 Member
Has anyone found a low carb friendly cornbread substitute? I have found some recipes that use corn extract but, I need a tried and true recipe. This will be my one weakness at thanksgiving. Southern cornbread dressing. I think I can sub the other non LC ingredients. So how do you sub cornbread? The texture has to be right. I'm taking any and all suggestions. Desperate here. I really thought there might be a mix some where. Thanks in advance! Fingers crossed really need a good one.
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I haven't found anything but I would think that using coconut flour would help with texture if enough liquid is used. I'm thinking butter, coconut flour, broth, and maybe a little sweetener? Mix with your fingers the way you do biscuit dough so it's the consistency of corn meal. I'd bake it crumbly, I think, and not in a loaf, per se, before adding to my stuffing mixture. Play with the ratios til it gets close? Corn is so high in sugar anyway that I've stopped eating it completely, in all it's delicious forms.2
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Yes, Google coconut flour flatbread. Coconut Mama had a recipe for little cakes, and they remind me mightily of cornbread!! I love them. You could make one batch, and then go from there if you like it.
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Maybe grinding up some pork rinds might help give that crumbly consistency.3
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I have a recipe for pork rind dressing. Sort of a substitute for stove top dressing. I has some mixed reviews online though. And I have not tried it myself.1
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oh yep! This was going to be my first cheat... cornbread dressing because I have had it every Thanksgiving and Christmas for all of my life.2
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This one sounds the most promising - http://fluffychixcook.com/low-carb-keto-induction-cornbread/
http://eatfatlosefatblog.com/low-carb-keto-cornbread-recipe-almond-flour-bread/
https://www.reddit.com/r/keto/comments/18lajx/super_delicious_jalapeno_cheddar_cornbread_recipe/
http://www.copymethat.com/r/qGTo4IK/keto-low-carb-cornbread/
And, for completeness:
https://buttoni.wordpress.com/2013/11/17/southern-cornbread-stuffing/
https://buttoni.wordpress.com/2012/12/21/jalapeno-cheese-bread/
http://fluffychixcook.com/mile-high-keto-cornbread-low-carb-keto-gluten-free/ (looks complicated, but would nail the "FIX" issue)
https://www.carbsmart.com/cornbread-dressing-verses-bread-dressing-in-the-low-carb-world-thanksgiving-nightmares.html
http://fluffychixcook.blogspot.com/2012/11/wawas-low-carb-southern-style-dressing.html
http://fluffychixcook.blogspot.com/2012/11/low-carb-cornbread-in-time-for-low-carb.html1 -
dasher602014 wrote: »I have a recipe for pork rind dressing. Sort of a substitute for stove top dressing. I has some mixed reviews online though. And I have not tried it myself.
Link to the recipe lying around anywhere??? I am into all things pork rind.
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Looks like the most common things are a combo of:
coconut flour
psyllium husks
flax meal
pork rinds
I like the one that had a bit of baby corn, hominy, and ground popcorn. I bet that would would have awesome corn flavor... Buttoni is pretty "tried and tested, too, just FYI.
I've used Buttoni recipes and anything from FluffyChixCook with pretty decent success, @aserrano79 ...
I know someone on my friends list is currently on a quest to make low carb tamales, and the recipe being used as a base uses baby corn, as it's far lower in carbs, etc.2 -
OP, why not just make your own low-carb stuffing using a low-carb cornbread recipe as the base?...like this one:
http://shecallsmehobbit.com/2016/01/hobbit-does-kornbread-cornbread-ketofied/1 -
An alternative I use is ground flaxseeds, a few whole eggs, & cooking oil/fat of choice. Makes a decent "pancake". I combine with greek yogurt or cottage cheese often to moisten it up. Flaxseeds are a good fiber source/bulk laxative for keto (roughly zero net carbs based on fiber).1
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I just don't know how you could substitute for cornbread in dressing. Any low carb bread would give it more of a "stuffing" texture instead of a "dressing" texture. I plan to eat a small amount and stick low carb on everything else.1
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huh...you learn something new everyday - I thought stuffing and dressing were interchangeable and just verbiage based on upbringing and location. What's the difference in them @missippibelle?0
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RowdysLady wrote: »huh...you learn something new everyday - I thought stuffing and dressing were interchangeable and just verbiage based on upbringing and location. What's the difference in them @missippibelle?
Well, I thought the same thing until I went to eat in Amish country. Their stuffing was all made with bread cubes. It had a completely different texture. My description may not be accurate as far as the naming goes, it is just how I have always thought of it. ;-)
When I think about it, it probably depends more on how you prepare it really...in a pan or inside the bird.0 -
missippibelle wrote: »RowdysLady wrote: »huh...you learn something new everyday - I thought stuffing and dressing were interchangeable and just verbiage based on upbringing and location. What's the difference in them @missippibelle?
Well, I thought the same thing until I went to eat in Amish country. Their stuffing was all made with bread cubes. It had a completely different texture. My description may not be accurate as far as the naming goes, it is just how I have always thought of it. ;-)
When I think about it, it probably depends more on how you prepare it really...in a pan or inside the bird.
I grew up eating stuffing made with bread cubes at holidays. Stale bread, lots of butter, salt and pepper, sage, and toasted togeter in a covered pan or tinfoil packet. Heck, even the year I overcooked it, they made fantastic tomato soup croutons.
This mushy dressing stuff is completely unappealing to me, personally.0
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