In a giving mood…I’ll let you have a little bread today! Read up! Here’s your ticket to the lightest fluffiest yet moist and tasty cornbread ever! Try our Reduced-Fat Glutenfree Sweet Cornbread with LEAN + SPICY RAINBOW CHILI for the ultimate guilt-free comfort meal. Earn an A+ in EATING for adding a SALAD too! Cut over 2/3 of the fat, carbs, sugar and sodium in traditional cornbread!
As always, please choose organic ingredients for YOUR health!
2/3 cup gluten free corn meal
1 cup gluten free flour mix
1 tsp stevia
2 tsp baking soda
2 egg whites
1 & 1/4 cup water
2 Tbsp apple cider vinegar
1/2 cup fresh corn
Preheat oven to 350°F. Line bottom and sides of a 9×9 inch square pan with foil. Set aside. In large bowl, stir together corn meal, flour, stevia and baking soda with a wooden spoon. Mix in water. Mix in eggs and egg whites. Stir in apple cider vinegar and corn kernels. Pour into prepared pan and bake 20-25 minutes. Center should still be very moist. With a serrated knife, cut into 16 squares. Try not to eat them all tonight!
Like it HOT? For a spicy twist on cornbread, add 1 tsp paprika and 1/2 tsp cayenne to dry ingredients. Feel free to dust the spices on top as well. Add 1/4 cup chopped jalapeno peppers when stiring in the corn kernels.