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Low carb corn bread?


Regular Member
S: 15st0.0lb G: 12st7.0lb
I'm making a chili for a dinner party on Saturday, hoping this will still keep me in ketosis!

I was thinking of having cornbread though as I understand is has very low carbs...anyone have a recipie?

I'm also picking my chili recipie from a website so if you have one that is low in carbs I'd love that too!

Thanks a lot - Joe
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Staff member
S: 18st2lb C: 16st3.5lb G: 11st2lb Loss: 1st12.5lb(10.43%)
Scroll down to see more cornbread recipes
  • 1/3 cup sifted flour
  • 1 1/2 cups cornmeal, sifted before measuring
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt, if desired
  • 2 eggs, well beaten
  • 1 cup buttermilk
  • 2 cups whole milk
  • 1 1/2 tablespoons butter

Preheat oven to 350°.
Sift the flour, cornmeal, baking soda, baking powder, and salt into a mixing bowl. Stir beaten eggs into the dry ingredients. Stir in the buttermilk and 1 cup whole milk. Heat the butter in a 9 X 2-inch iron skillet.

When skillet is very hot but butter has not browned, pour in the batter. Carefully pour the remaining 1 cup whole milk on top of the batter; do not stir. Place the skillet in the oven and bake 50 minutes, or until cornbread is set and baked through. Slice into wedges.

Source: Southern Cornbread - Cornbread Recipes


Regular Member
S: 15st0.0lb G: 12st7.0lb
Hi Mini, thanks for that, the only problem being that I can't get cornmeal in the shops for love nor money!

I ended up getting polenta today as a substitute but I'm pretty sure that's very gritty compared to cornmeal...bummer :-(


Staff member
S: 18st2lb C: 16st3.5lb G: 11st2lb Loss: 1st12.5lb(10.43%)
Polenta? ....Cornmeal farina d'avena...

Cornmeal is a grainy flour which has been ground from the dried kernels of yellow or white corn. Today cornmeal can be bought in fine or coarse grades as well as stone-ground, which is made from whole kernels and produces a richer flour. It is used in many cuisines, especially in South America where corn rules supreme, and can be used to make bread, often with the addition of a wheat based flour.

Although wheat in the form of Pasta is thought by many to be THE staple of Italy, in reality this was largely only true in the south. Cornmeal in the form of Polenta, has traditionally been the staple for the poorer classes in the North and in Roman times is was widely used to feed the Roman soldiers. Interestingly, northern Italians are called "polentoni" because of their extensive use of polenta in their cooking.

A very versatile ingredient, once mixed with water it can be boiled, fried or baked, sometimes flavoured with cheese, onions or herbs and eaten as an accompaniment to meats and poultry, or used as a base in recipes such as Polenta Lasagne. In general the coarse grained yellow cornmeal is used for Polenta although a fine textured, white type, made from white corn is sometimes used.

Just to confuse matters, when you buy the ingredient (cornmeal) to make Polenta, it is usually just called “Polenta”. But if you look at the ingredients list, it is simply ground maize – cornmeal. From our research, Polenta is the name given to the porridge mush once liquid has been added. The Italian name for cornmeal is farina d'avena .... according to Google language translator.

You'll find recipes using cornmeal on both the Italy main page and throughout the site. Use the search form to find them all.

Happy Cooking!

Source: Cornmeal Polenta


Regular Member
S: 15st0.0lb G: 12st7.0lb
Well, blow me down! I thought I was doing it wrong by using Polenta :) x

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