Low Carb Sour Cream Cornbread (THM-FP)

https://www.youtube.com/watch?v=6VODzC92N8g

Today I am using a recipe from Briana Thomas at: https://www.briana-thomas.com/sour-cream-cornbread/

SOUR CREAM CORNBREAD

Author: Briana Thomas THM:FP, low carb, low fat, sugar free, gluten/nut free

INGREDIENTS:

¾ cup oat fiber (use gluten free if necessary)

⅓ cup Briana's Baking Mix

⅓ cup masa flour (I used Maseca brand)

2 tsp. THM Super Sweet Blend (or more for a sweet cornbread)

1½ tsp. baking powder

Scant tsp. salt

½ tsp. turmeric (optional, for color)

⅔ cup low-fat sour cream

½ cup egg whites

½ cup unsweetened almond milk (or carton coconut milk for a nut free version)

¼ cup water

INSTRUCTIONS

Whisk the dry ingredients together. Add the wet ingredients and mix thoroughly. Pour the batter into a greased 7x11 inch glass baking dish and smooth out the top with an offset spatula. I do not recommend making this recipe in an 8x8 inch pan as it will be wet in the middle.

Bake at 375 degrees F for approximately 40 minutes or until a toothpick comes out cleanly and the cornbread is not soggy in the center. It will be moist, though. Let the cornbread sit for a few minutes before cutting into 10 pieces. Store leftovers in the refrigerator.

NOTES:

There are 2.8 net carbs per serving from the masa flour in this cornbread if the cornbread is cut into 10 pieces. I recommend eating 1-2 pieces of cornbread in an S (low carb) or FP setting. In an E setting you don't have to be so careful.

BRIANA'S BAKING MIX: https://www.briana-thomas.com/brianas-baking-mix/

Author: Briana Thomas

Briana's Baking Mix is perfect for low carb or Trim Healthy Mama baking! It's similar to THM Baking Blend and is gluten, dairy, and nut free (see notes below).

INGREDIENTS:

3 cups coconut flour

2 cups oat fiber (use gluten free if necessary)

1½ cups golden flaxmeal

1 cup whey protein powder or collagen

1½ teaspoons xanthan gum

INSTRUCTIONS:

Combine all ingredients in a plastic container with a tight lid (I use a Tupperware container) and shake thoroughly.

Yields 7½ cups baking mix (30¼ cup servings).

Each ¼ cup serving contains 4.4 grams of fat and 3.34 g net carbs, as well as 6.27 grams of protein. If you stay within the serving size, this just sneaks in as a THM FP if you add no other fats to the recipe. However, this baking mix is better suited for THM S baking. This baking mix is slightly drier than THM Baking Blend. If using small amounts of flour you can probably do a 1:1 substitution, but if you're using more than 3-4 tablespoons of flour you'll probably want to use a little less of my baking mix than you would THM Baking Blend. My friend Anna says that she uses ¾ cup of my Baking Mix for every cup of THM Baking Blend called for. That's definitely a good place to start!

NOTES:

Glucomannan could probably be substituted for the xanthan gum. I do not suggest substituting any of the other ingredients unless you are experienced with tweaking healthy recipes. You may be able to substitute almond flour for the ground golden flax, but then the baking mix will no longer be nut free (obviously).

Allergy info: Gluten free (use gluten free oat fiber) Egg free Dairy free (use collagen instead of whey protein powder) Nut free (most people with nut allergies can have coconut products, but check with your doctor first to make sure)

Serving size: ¼ cup Fat: 4.4 g Carbohydrates: 9.87 g (3.34 g net carbs) Fiber: 6.53 g Protein: 6.27 g