5. November 2011 09:47
I've been experimenting with a "cornbread" recipe from the Atkins web site. Here is my final cut on the basic recipe:
|Ingredient ||Amount ||Net Carbs
|Vegetable Oil Spray
- Preheat oven to 325°F. (I use a convection oven. You may need a higher temperature.)
- Finely dice 1 Chipotle pepper. You can add more if you want.
- Combine dry ingredients in mixing bowl.
- Incorporate softened butter into dry mixture. (I use a fork to mash it into the flour mix.)
- Whip eggs and cream until well mixed.
- Stir egg mixture into dry ingredients until well blended. A few small lumps are OK.
- Using a whisk, mix in shredded cheese and chipotle peppers. I tried adding more cheese. It didn't work out well. If you want a cheesier bread, I would suggest sprinkling grated cheese on the finished bread
I bake this mixture in one of two ways:
- Line a cookie sheet with parchment paper, pour out mixture into a round or oval shape and baked for 25-30 minutes, until golden brown on top. This technique works well for pizza or flat bread.
- Grease an 8" X 8" pyrex baking dish and pour mixture into dish. Bake for 30-35 minutes, until golden brown. Check doness using a toothpick or table knife. Nothing should stick. This technique works well when you want "cornbread" squares.
You may need to increase baking time and temperature when using a conventional oven.
This recipe yields about 12-16 servings of bread. That calculates to 26.5g Carbs/12 servings ≈ slightly less than 2.5g per serving. I generally count it as 2.5 g when calculating carbohydrate consumption.
Understand, this is a low carb, not a "no carb" recipe. If you sit down and eat half the bread at one sitting, you will not lose weight and it will break the Ketotic state you are striving for. Use a small piece to enhance your meal, don't make it "the meal."