low carb cornbread recipe to use in stuffing/dressing
Chicken Lady's Golden Corn Bread (http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/647733-golden-corn-bread-lower-carbed-pic.html)
3 cups-(12ounces) almond flour (honeyville)
2/3 cup-(3-1/2ounces) cornmeal (Bobs Red Mill)
1/3 cup Splenda
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup oil (I use melted coconut oil)
1 cup milk (3/4 almond milk + 1/4 cup heavy cream)
Put a cast iron skillet into the oven and preheat the oven and the skillet to 425°
Mix the dry ingredients together, make a well in the middle. Add oil, eggs, and milk in the well and mix with a wire whisk. Allow to stand for 5 minutes to give the ingredients time to hydrate.
Take the hot skillet out of the oven and place it on the stove over high heat. Put just enough oil in the skillet to swish it around good and heat the oil.
Pour the batter into the hot pan and place it in the oven and bake at 425° for 25 minutes or until golden brown and toothpick inserted into the center comes out clean.
This is my tweaked version, I linked the original recipe so you can also read through and see what other people have said and changed. I dont have cast iron so I make it in muffins tins. It would be easy to cube and toast it in the oven. Rather than grinding my own popcorn, I used Bobs Red Mill cornmeal, there are a few different ones, I picked the ones with the lowest carbs per serving.