Cornbread is usually a recipe for health disaster with loads of butter and sugar. Ask Paula Dean what the end result of that combo is. Gasp.
So as usual I changed things up a bit.
Enter secret ingredient, I swapped avocado for butter. The avocado keeps the bread’s richness from it’s healthy fats, taking out the saturated fats and replacing with unsaturated. Plus, essential fats from avocado and Vitamin E, so good for your skin. And, there should always be a little green for St. Patrick’s Day.
The sugar was also replaced with unsweetened applesauce, agave and corn. Corn? If you ever did one of those low carb diets, then you know corn is a starchy carbohydrate (because you couldn’t eat it). Good thing those days are over!
Well carbs, especially starchy carbs, are broken down into sugars during chewing (and that’s all I will go into that). Voilà, a subtle layer of sweetness, plus a little fiber to slow the insulin spike. Also, slowing that spike is fat from the avocado and Greek yogurt, as well as protein from the yogurt and eggs.
I didn’t intend to make the flour Gluten-free, but I wanted to keep this on the healthier side and avoid white flour (no nutrients, or fiber) to pair with the cornmeal. And, whole wheat flour is great, but sometimes a little dense for baking. So, why not try brown rice flour? Brown rice is a power house for nutrients, fiber, Vitamin E, protein, iron. Some of that is stripped as it is processed into flour, but still better than white flour…
The oven is set at a lower temperature to avoid destroying the fragile bonds of the unsaturated fats in the avocado.
Whew, so here is a moist delicious nutrient packed energy breakfast, snack, or side dish for your St. Patty’s Day weekend. Top O’ Morning to Ya! Did I say that right? I don’t have a lick of Irish in me .
1 Cup yellow cornmeal
3/4 Cup Brown rice flour
1/4 tsp salt
1/2 tsp baking powder
1 tsp baking soda
15 ounces whole kernel corn
2 Tbsp- 1/4 cup agave nectar ***
1/2 cup applesauce
1/2 cup almond milk
1/4 cup Greek yogurt
1. Preheat oven to 350. Lightly grease 9X 12 (or 8X8 if you want thicker pieces than the pic above) baking pan.
2. Mix together dry ingredients in bowl and set aside.
3. Using a Mixer or Kitchen Aide mix avocado, eggs, Greek yogurt and almond milk until smooth. Mix in remaining wet ingredients.
4. While mixer is still going slowly pour in dry ingredients. Mix until combined.
5. Fold in corn.
6. bake for 20-25 minutes (double the time if you are using (8X8).
*** If you like a sweet corn bread definitely use the 1/4 cup of agave. 2 Tbsp will give you only a hint of sweetness.