This cornbread recipe is a game changer if you’re low carb or gluten free. I don’t know about you, but I’ve MISSED cornbread, and all the recipes I’ve been able to find use lots of almond flour instead. And for me, it’s just NOT the same.
I noticed that my little local grocery store was starting to set up the Thanksgiving feast food displays, including a wall of Jiffy Corn Muffin mixes. If you’re familiar with the Jiffy corn muffins, they’re a light, slightly sweet version of cornbread that were a staple in my pantry when I was growing up. They don’t have a gritty cornmeal texture, but have a lighter cake-like texture that’s married to a true corn flavor. Corn muffins were THE required side dish with vegetable stew in my house.
Now, I know that these are not “true” southern cornbread. My Mom made that version too. I’ll leave the great debate of sweet over savory for another time. But I had this epiphany that I could probably make a low carb corn muffin “in a Jiffy”…and I have been VERY pleased with my results!
I’ve been missing cornbread since I’ve been eating Trim Healthy Mama style, since I focus on healthy low glycemic carbs. And I’ve been looking for a low carb version of cornbread. I have not been able to find a single recipe that is actually using corn meal or flour…a pretty important component to getting that true corn flavor.
All of the “low carb cornbread” recipes I found online used hefty amounts of almond flour. Which creates a heavy finished product not only in texture but in calories too. I wanted something lighter in texture and light enough to pair with either S or E meals on the Trim Healthy Mama plan.
These little gems have that classic corn flavor, a light and slightly sweet crumb, and come in at under 2 grams of carbs each.
Since I’m using REAL corn to make low carb cornbread, this recipe is literally the first of its kind that I’ve seen that combines TRUE corn flavor and low carb results. It’s a true THM “Fuel Pull” recipe, since it’s so light, so you can enjoy this with any meal type. I am SO excited to share this with you!
I’ll let you in on the secret ingredient…
Low Carb Cornbread Recipe Secret Ingredient
My secret ingredient in these corn muffins is the addition of a little bit of corn masa mix. I find it on the ethnic aisle. The texture is like a finely ground flour, and it’s got a great rich corn flavor. It’s essentially just finely ground corn for making tamales and tortillas…but on the other hand it’s NOT just ground up corn. Nope.
It’s traditionally prepared corn that has been nixtamalized or treated with a lime (calcium) mineral process first before being dried and ground. This process lowers the glycemic impact of the corn, much like sprouting or fermenting of grains.
For those of us who have really been missing cornbread, you can join me in jumping up and down in excitement!
[Nerd alert!] If you’d like to know more about nixtamalization, my geek crush, Alton Brown and a nutritional anthropologist talk about this process in this Tortilla Reform video (2:30). The nixtamal process, “is like a chemical key that unlocks all of the wonderful nutrients that are locked inside a kernel of Maize.”
This process is what allowed corn to be the main nutritive food source of the Aztec civilization, and it provided them with the energy to build their empire! But the Conquistadors did not bring the process of nixtamalization back in Europe when they brought maize. So the people and cultures of Europe that adopted corn as their main grain suffered from severe malnutrition and a disease called pellagra that we really don’t want to talk about over this lovely meal.
So what does all this mean? It means that I can enjoy a honest to goodness real LOW CARB corn muffin, y’all! With REAL corn, great flavor, no guilt, AND added nutritional bonuses. Even my gluten free husband really liked these. And he’s got very high standards about low carb breads. I can’t wait to make some vegetable soup this week, and enjoy this low carb cornbread recipe!
I opted to make this an “in a mug” serving size instead of a family size recipe. I suggest making “normal” cornbread for your kids or people wanting to gain weight, and just making a batch of these for people who are wanting to actively lose weight. The Masa is a great choice for making regular (crossover) cornbread for kids.
I have to remember that my growing kids NEED fuels, nutrients, and crossovers. So I wouldn’t need to use any Baking Blend for their cornbread, and I can just mix up a quick corn muffin for me “in a jiffy”. Which is a win-win!
- Mesa Harina Mix– check the ethnic section of your local grocery store (it’s usually less than $4 a bag), or you can find it here on Amazon via my affiliate link.
- Trim Healthy Mama Baking Blend and Sweet Blend are available here via my affiliate link to their official store.
Low Carb Corn Muffin Recipe & Pin
- 1 Tablespoon plain 0% Greek yogurt
- 3 Tablespoons Egg White or 1 egg*
- 2 Tablespoons + 1 teaspoon water
- 3 Tablespoons Trim Healthy Mama Baking Blend, or similar low carb blend**
- 1 Tablespoon Masa Mix- look for lime or calcium on the ingredients list
- 1 teaspoon Sweet Blend or 1 packet of Truvia or favorite sweetener, optional
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- small pinch turmeric, optional for color
- Add ingredients to a mug in order listed. Whisk together well with a fork.
- Transfer batter to fill three silicone muffin papers to the halfway mark, and cook in the microwave for 1 minute or bake in the oven at *350 for 15-18 minutes.
*using a whole egg changes the fat count from >1 gram to 1.5 grams per muffin, and makes the muffins slightly richer/denser/less bouncy.
**Low Carb Blend sub- 2½ Tablespoons oat fiber, 1 teaspoon coconut flour, ½ teaspoon almond flour, tiny pinch glucomannan and gelatin or collagen (optional)
Has anyone else really been missing cornbread? This feels like such a game changer for me. I *have* to know what you think of these! Let me know in the comments.
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