My mom makes a delicious double cornbread, and I wanted to make some last night but I knew I didn't have all the right ingredients so I improvised this one a bit. It came out moist and I was really pleased! I didn't have enough wheat flour so I used some chickpea flour, but you can also just use regular flour for the whole thing and omit the xanthan gum. I also use So Delicious coconut milk (50 calories per cup, 5g fat) in a lot of my recipes because I don't drink cow's milk anymore, but I'm sure using regular or 2% milk would be fine. Some of the ingredients were not added in the nutrition facts, so here are the facts per serving: Calories: 154, Fat: 1.7, Sat Fat .5, Carbs 27.7, Sodium 410, Fiber 2.6, Sugar 1.7, Protein 8.1.

Ingredients

8 serv.

egg whites (If you use liquid egg whites, I used 90 grams)2
cup light coconut milk↗3⁄4
cup Greek yogurt, plain nonfat↗1
teaspoons white vinegar↗2
cup unbleached flour↗1⁄2
cup chickpea flour (besan flour)↗1⁄2
teaspoon xanthan gum1⁄4
cup cornmeal↗3⁄4
teaspoon baking soda↗1
g stevia, blend (I used 8 packets of Truvia brand)↗28
teaspoon salt↗3⁄4
cup frozen corn, thawed↗1
Pam cooking spray

Step-by-step instructions

1
Spray an 8 or 10" square baking dish with Pam, then preheat the oven to 375 degrees.
2
Mix the first 4 ingredients together in a large bowl.
3
Mix all the dry ingredients together in a medium sized bowl except the corn.
4
Add the dry ingredients to the wet, stir just until moist and then add the corn.
5
Pour immediately into the baking pan and bake 30-35 minutes.

Source: food.com

Original recipe ↗

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