Chili and cornbread go together like ketchup and mustard. They compliment one another. That is why I came up with a healthy recipe for cornbread to enjoy with our chili. Most cornbread is full of sugar, butter, and oils. Mine has simple swaps to substitute those ingredients. And it turned out wonderful!
You will need:
*1/4 Cup Ground Flax seed *3/4 Cup Yellow Cornmeal, *1 Cup Garbanzo Bean Flour, *2 Cups Canned Cream of Corn, *2 Cups Yellow Sweet Corn Canned, *2 Medium Eggs, *1/4 Cup Unsweetened Applesauce, *1 Tsp Vanilla Extract, *1 1/2 Tablespoons Baking Powder, *1/2 Teaspoon Baking Soda, *1/2 Tablespoon Ground Cinnamon, *3 Packets Stevia.
-Preheat oven to 350 Degrees.
-Sift together the dry ingredients
-Mix in egg, vanilla, and applesauce.
-Mix in applesauce, egg, and vanilla.
-Mix the cream of corn in.
-Drain canned corn and mix it into the batter.
-Stir in cinnamon and Stevia.
-Grease a baking pan and pour half the mixture into it. (5 in X 7 in)
-Put the remainder of the batter in the fridge until you’re ready to bake the second batch.
-Bake in the oven 20-23 minutes. Edges should be slightly brown and a toothpick should come out clean after poking the center of the loaf.
Slice the cornbread into twelve pieces.
Recipes makes 24 slices of cornbread.
Nutrition Per Slice: 65 Calories, 1 g Fat, 11 g Carbs, 2 g Fiber, 1 g Sugar, 2 g Protein