Collegiate Culinaire: Flourless Cornbread Bake
I love cornbreads and this one takes the cake
I turned Chocolate-Covered Katie’s recipe and divided it by 1/8 to make a heaping single-serving portion for myself, which I then proceeded to bake with a flavorful taco venison, my Uncle Ray’s home-grown/ homemade jalapeno salsa, and some freshly scrambled egg whites. Couldn’t have asked for a “savorier” combination. Beginner cook luck, I guess?
- 1 cup milk of choice (I used almond milk.)
- 1 tabespoon white vinegar
- 2 cups fine or medium cornmeal (I used whole-grain, but regular is ok.)
- 2 T baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1/4 cup evaporated cane juice or regular sugar (I like my cornbread southern-style, with zero sweetness, so I like to omit this. But everyone else who tried the recipe preferred the sweetened version. I’d recommend leaving it in, especially if you’re making this recipe for the first time.)
- 1 and 1/2 packets stevia (or 2 more T sweetener)
- 11-oz can corn, drained (not unsalted)
- 2 T coconut or canola/veg oil (see nutrition link below, for a fat-free option)
- 1/4 cup applesauce
Mix the vinegar with the milk, and set aside. Combine dry ingredients and mix very well. In a separate bowl, combine the oil, applesauce, corn (pulverized if you wish), and milk-vinegar. Then pour the wet into dry and mix until just mixed. Pour into a greased 8×8 dish and cook at 420 F (preheated) for about 25 minutes. Let cool at least 15 minutes before trying to cut, or it will crumble. (Side note: true southern cornbread is supposed to be crumbly. If you prefer cake-like cornbread, click the ”calories and nutrition facts” link below, as I’ve posted my non-crumbly cornbread recipe on the linked page.)
Click the following to see the Calories and Nutrition Facts.