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Low Carb Cornbread II
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Serving Size: 16
5 eggs, separated.
1 tsp cream of tartar
1/3 cup cornmeal
1/2 cup heavy cream
2 tbl baking powder
1/3 cup soy flour
1/2 tsp salt
1/2 cup melted butter,cooled
Preheat oven to 375°F-190°C. Beat the egg whites and cream of tartar until you get the stiffest peaks you can muster. It usually takes me around 5 minutes. Set them aside. Beat together cornmeal, cream, and baking powder until well mixed. Add cornmeal and beat until well mixed. Add soy flour, salt, and melted butter, beating until well mixed. Fold in egg whites completely. It is not important to retain the original stiffness, but you don't want to lose total viscosity. Pour into a non-stick or sprayed 9X13" 230-380mm pan and bake for 20 minutes or until a knife inserted in the center comes out clean.
Variation for the holidays or those special meals
Added ingredients:
1 tbl oregano
1 tbl garlic powder
1 tsp black pepper
1 Tbl parsley
1/4 tsp cayenne pepper
5 stalks celery chopped finely
1 cup mushrooms chopped finely
1/2 medium onion minced
1 cup meat drippings (usually chicken, turkey, or pork roast for me)
While the cornbread is cooking, boil these extra ingredients in a small saucepan until the onions are translucent and the mushrooms are dark. Remove from heat. After the cornbread is done, pulverize it with a potato masher or any tool that turns the bread into crumbs as fine as you want them. Add the drippings mixture and stir well. Put pan back into the oven and cook until the top is dry and beginning to brown.
Per serving: 117 calories
10 grams fat
4 carbs
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