Fri, Feb-10-06, 11:49
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Senior Member
Posts: 408
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Plan: atkins
Stats: 243/238/190
BF:
Progress: 9%
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I too am a Southerner and cook cornbread often. I use a combo of carbquik (2/3 cup), hazelnut flour (1/2 cup) and a little coarse cornmeal (1/4 cup--for texture), one egg, one teaspoon baking powder, 1/2 tsp baking soda and 6 drops liquid splenda--sweetzfree brand (1/4 cup sugar equivalent). You may prefer less sweetner but I'd use atleast a tablespoon sugar equivalent (I had always put extra sugar in my cornbread). I haven't tried subbing soy grits for the cornmeal but I just got some so I may try that to reduce the carbs. I use Hood Carb Countdown milk soured with vinegar (actually I use 1/4 cup buttermilk then the rest soured Hood milk). We like it as well as regular cornbread.
Here's another recipe--I haven't tried it because we're happy with the one I now use. But I often make Sherrie's pancake recipe and it's awesome (just like regular pancakes) so I assume the cornbread is good too. I plan to try one day for comparison. I don't have Atkins mix but I use the Carbsense zero carb baking mix in the pancakes. http://horseartandgifts.com/snacks33.htm
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