This is a wonderfully delicious Cornbread from Gluten Free Gobsmacked
http://glutenfree.wordpres
Ingredients:
3 Tablespoons butter, softened
1 Tablespoon olive oil for the skillet
4 Tablespoons low yogurt
1/3 cup sugar
1, 15 ounce can of corn kernels (not creamed corn…but that would be good too)
1 jalapeño, seeded and diced
3/4 cup masa harina (corn flour for tortillas)
1/2 cup corn meal
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1 cup grated cheddar cheese
1/2 teaspoon pepper
1 1/4 cups non-fat or low-fat milk (or rice milk)
Directions:
1. Preheat 350F
2. Beat together butter (reserve 1 Tablespoon), cottage cheese and sugar.
3. Add corn and jalapeños.
4. Separately, mix together masa harina, corn meal, xanthan gum, baking powder, and pepper.
5. Add cheese to mixer. Add dry ingredients and mix until even.
6. Add milk. Batter will be thick/heavy – like a soft cookie dough.
7. Preheat cast iron skillet over medium flame.
8. Melt reserved 1 Tablespoon of butter in pan.
9. Scoop batter into preheated cast iron skillet and use a wet spatula to spread it evenly in the pan.
10. Remove from flame and bake at 350F for 45 – 60 minutes or until an internal temperature of 210F is reached.
11. Flip on to a serving dish and slice into 8 pieces.
12. Serve warm with your favorite meal – we had fresh green salads and pork chops with ours.
-Kate
Per Serving : 275 Calories; 12g Fat (36.5% calories from fat); 9g Protein; 37g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 240mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;0 Vegetable; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.
http://glutenfree.wordpres
Ingredients:
3 Tablespoons butter, softened
1 Tablespoon olive oil for the skillet
4 Tablespoons low yogurt
1/3 cup sugar
1, 15 ounce can of corn kernels (not creamed corn…but that would be good too)
1 jalapeño, seeded and diced
3/4 cup masa harina (corn flour for tortillas)
1/2 cup corn meal
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1 cup grated cheddar cheese
1/2 teaspoon pepper
1 1/4 cups non-fat or low-fat milk (or rice milk)
Directions:
1. Preheat 350F
2. Beat together butter (reserve 1 Tablespoon), cottage cheese and sugar.
3. Add corn and jalapeños.
4. Separately, mix together masa harina, corn meal, xanthan gum, baking powder, and pepper.
5. Add cheese to mixer. Add dry ingredients and mix until even.
6. Add milk. Batter will be thick/heavy – like a soft cookie dough.
7. Preheat cast iron skillet over medium flame.
8. Melt reserved 1 Tablespoon of butter in pan.
9. Scoop batter into preheated cast iron skillet and use a wet spatula to spread it evenly in the pan.
10. Remove from flame and bake at 350F for 45 – 60 minutes or until an internal temperature of 210F is reached.
11. Flip on to a serving dish and slice into 8 pieces.
12. Serve warm with your favorite meal – we had fresh green salads and pork chops with ours.
-Kate
Per Serving : 275 Calories; 12g Fat (36.5% calories from fat); 9g Protein; 37g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 240mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;0 Vegetable; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.
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