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A "Submit Your Recipe" make-over for summer from @KerrieKelly of Sacramento, CA, this cornbread packs flavor while cutting down on sugar, fat, carbs, and cholesterol - and it's gluten-free! After replacing the white flour with a mix of rice flour and masa, then cutting down on the butter and eggs and adding milk for moisture, and I dared to omit all the cheese. The final flavor boost came from roasted corn and poblano peppers as well as chili powder. What was the nutritional transformation you ask?! Phenomenal...96% decrease in calories, 140% decrease in fat, 280% decrease in saturated fat, 45% decrease in carbs, 24% decrease in sodium, and a crazy 640% decrease in cholesterol. I'm virtually patting myself on the back right now!
156
103.59375
156
103.59375
156
103.59375

Kerrie’s Cornbread

August 4, 2015

30 min or less active, bread, fall, gluten-free, side, summer

A "Submit Your Recipe" make-over for summer from @KerrieKelly of Sacramento, CA, this cornbread packs flavor while cutting down on sugar, fat, carbs, and cholesterol - and it's gluten-free! After replacing the white flour with a mix of rice flour and masa, then cutting down on the butter and eggs and adding milk for moisture, and I dared to omit all the cheese. The final flavor boost came from roasted corn and poblano peppers as well as chili powder. What was the nutritional transformation you ask?! Phenomenal...96% decrease in calories, 140% decrease in fat, 280% decrease in saturated fat, 45% decrease in carbs, 24% decrease in sodium, and a crazy 640% decrease in cholesterol. I'm virtually patting myself on the back right now!

Information

Servings: 16
Time: About 65 minutes total; 25 minutes active
Price: About $6.00 total; $0.38 per piece
Nutrition (per serving):
Calories: 191
Protein: 3.3g
Fat: 8.8g
Saturated fat: 2.9g
Carbohydrates: 24.9g
Fiber: 1.2g
Sodium: 411mg
Cholesterol: 40mg
High In: Vitamin C
Good Source: Calcium, Thiamin, Folate, Phosphorus
Low In:

Ingredients

  • 2 ears of corn, stripped of kernels
  • 1 Tbsp EVOO
  • 3/4 tsp salt, divided
  • 1 poblano pepper
  • 3/4 cup butter, room temperature, preferably plant-based
  • 2/3 cup sugar
  • 1/2 cup fat-free milk
  • 1 cup cornmeal
  • 1/2 cup rice flour
  • 1/2 cup masa flour
  • 1 Tbsp baking powder
  • 1 tsp chili powder

Preparation

  1. Preheat oven broiler.
  2. For a quick, easy way to strip corn of its kernels, see the short tutorial on my YouTube channel.
  3. Toss the kernels with EVOO and 1/2 tsp salt. Spread in an even layer on a cookie sheet lined with foil. Put the sheet in the oven and lay the pepper on the grate next to the sheet. Broil for 10 minutes until the corn is charred and the pepper is blackened on all sides.
  4. Remove from the oven and let cool. Immediately put the pepper in a bowl and cover it. After a few minutes, remove it and peel the skin off. Chop finely and set aside.
  5. Turn the oven to 400 degrees F.
  6. In a mixing bowl, add butter and sugar and whip over medium-high speed for 3-5 minutes until it lightens in color and is creamy.
  7. Add the milk and mix over medium until well-incorporated - scrapping down the sides as needed.
  8. On low speed, add the the cornmeal, rice flour, masa, baking powder, chili powder, and remaining 1/4 tsp salt. Mix well and then add the corn and chopped pepper.
  9. Spray a 9" X 9" pan with cooking spray and dust evenly with cornmeal. Pour the batter into the pan and bake 30 minutes until a knife inserted into the center comes out clean. Let cool at least 15 minutes, then turn out onto a cooling rack. Cut into 16 pieces and enjoy.

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