Can it really be that Thanksgiving is really just around the corner????! Well, seems it is true. I decided to post a low carb cornbread replacement, in view of the up-coming holidays. If you make a bread stuffing you can use any of the many available bread recipes as a base for your stuffing. But, if you are from our family…well, the only stuffing is cornbread stuffing. So, a substitute mock cornbread base was a necessity!
This is a spin off of one that I found off of the internet, that I have long since lost the link to. So, I apologize to whomever inspired my version, as normally I would give you credit.
Before, I get to the recipe for today, I wanted to let you all in on some exciting news. CJOK Kitchen, LLC is now a thing! I am starting out as a cottage kitchen, so, my mixes will only be available in Florida. I will be selling them and delivering them or you can pick them up if you live in the Central Florida area. I am sorry until I get things out of the cottage kitchen phase I am not allowed to mail them, nor sell them out of state (maybe a great excuse to visit Orlando?). I will however, be selling at our local farmer’s market hopefully, by December.
You can pre-order mixes that you want by contacting me through e-mail at info@CJOK-Kitchen.com. You can also email me and let me know if you would be interested in ordering them, if it gets to the point that I can ship.
Currently I have 4 mixes:
Low Carb Brown Bread Mix (makes about 18 slice loaf, in microwave or conventional oven)- $5.79/mix or $5.75 if you buy 4 or more
Low Carb Chocolate Cake Mix (makes 9″ cake, microwave or conventional oven)-$6.79/mix or $6.75 if you buy 4 or more
Low Carb Muffin/Cupcake Mix (makes 12 muffins or cupcakes)-$6.79/mix or $6.75 if you buy 4 or more
Low Carb Pancake/Waffle Mix (1 lb 12 oz package) $16.69/bag
I am developing a few other mixes that may be added in the future, but for now, I will be sticking to these.
I am a boot-strapping start-up so, if you email ahead with how many you want I will be sure to have them ready for you. Wish me luck on this adventure. If things take off enough, phase 2 will be to contract a commercial packaging facility or leasing a commercial kitchen. At that point I will be able to make them available to ship.
So now that I am finished with the blah blah blah…lol here is the recipe:
- 2 cups almond or nut flour
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, ghee, or coconut oil melted
- 1/2 cup sour cream or creme fraiche
- 4 eggs
Preheat oven to 350° F. and generously grease a cast iron skillet or casserole dish (9" works best-mine was bigger so its a bit thinner than I like). Preheat the pan, in the oven, while preparing the batter.
Sift or mix dry ingredients in mixer bowl
Add sour cream and melted butter, and mix until blended
Add eggs and mix on high until batter is smooth
Spread batter evenly in pan
Bake 20-25 mins, until toothpick comes out clean and top is golden.
This is a great base for a cornbread stuffing or eaten on its own. Macros are based on each slice of "cornbread"
total fat 19.1 g
net carbs 1.7 g
protein 4.3 g