Cornbread – The Savory Side of Sweet
In addition to my sweet side I also have an affinity for savory. This cornbread style muffin was challenging on two very significant levels. The first was that it had to be gluten-free. The second and more challenging aspect of this recipe is that it could also not contain cornmeal. Even using just a 1/2 cup would have added 3.5 net grams to each muffin. That number was way to high. How in the heck was I gonna come up with something that was even close to mimicking the flavor and texture of this humble classic.
Recreating A Classic
When I decided to start testing this as a gluten-free alternative I knew right off the bat that it would have to have a lot of flavor boosting components. I like to think of those components as a well orchestrated melange of flavors. Each in a supportive role so that they play off one another and create the Wow factor that I love, love, love. That delicious array of flavors and that touch of sweetness are what convincingly fool my brain into believing that I am actually eating cornbread.
I was already off to a good start with this recipe. The muffins I have created to date mimic the texture and crumb of their gluten counterpart very well. I knew back when I created that banana coconut muffin that I was on to something. This muffin is what I like to refer to as game changing delicious. The ultimate savory with some heat and some sweet, as well as some delicious cheesiness.
I think that’s what makes this gluten-free cornbread so darn good. It is that touch of sweetness along with the savory you get with every delicious bite. When you try this recipe I think you’ll agree that this is one great alternative without all those carbs. From my kitchen to yours, happy low carbing. Mike