Sugar-Free Cornbread

I had to experiment a lot to get this perfect, fluffy, and wholesome cornbread recipe, but I finally came up with one I like! Not only is it delicious, but it’s gluten-free and uses Splenda® instead of sugar. If you’d like to use natural sugar instead, it will work just fine. A little bit of polenta gives it a really nice corn flavour on top of the cornmeal. The almond meal lowers the carb count, too! Enjoy! Cover with foil for the last 7 minutes of cooking time to avoid over-browning the top!

Step: 1

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan.

Step: 2

Beat together sweetener, butter, water, and flaxseed meal using an electric mixer in a mixing bowl until creamy. Pour in milk and eggs; mix well. Add brown rice flour, almond meal, cornmeal, quinoa flour, polenta, baking powder, salt, and vanilla extract. Mix until well combined and smooth.

Step: 3

Pour batter into the prepared baking pan.

Step: 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 27 minutes.

Per Serving: 208 calories; protein 5.7g; carbohydrates 20.9g; fat 11.9g; cholesterol 52.4mg; sodium 373.8mg.

One of most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re making pasta, make sure for a simple healthy dish . Made steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can make to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can make a dish do double-duty .