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Soft, slightly-sweet cornbread made with two easy-to-find, CHEAP flours. This recipe makes a great (E)nergizing carb source for Trim Healthy Mamas, a budget-friendly healthy filler for the family, and a comforting accompaniment to soups and stews this winter.
Did you see the Fuel Pull Sour Cream Cornbread recipe I posted last week? You can check it out here!
Today’s cornbread recipe uses masa flour and oat flour. Masa flour (flour made from corn partially broken down by a nixtamalization process) is available very inexpensively at Walmart. I bought a big bag (like, BIG bag) for less than $3 at Walmart in the ethnic food section. I make my own oat flour by grinding oats in a blender or coffee grinder.
To find out more about how masa flour is acceptable for use with the Trim Healthy Mama plan, check out my previous Fuel Pull Sour Cream Cornbread post where I explained it all in detail. I did run that post past the THM powers-that-be, so rest easy. 😉 The masa flour and oat flour in today’s cornbread recipe mean that it is a carb source meant for use with a THM:E meal. One large serving (1/8th of the batch) comes it at around 20 grams of net carbs, so you have some freedom to add another moderate carb source as well if you so desire (keeping in mind the 45 g net carb suggested limit). You’ll want to add some lean protein with your E meal, of course, to blunt any potential blood sugar spikes.
So how does this E version of the cornbread compare to the FP version? This E version is a little wetter than the FP version due to the oat flour that this one contains (oat flour has a unique texture). I prefer this version warm. It’s great heated up and topped with some unsweetened almond milk for breakfast (you’ll want to add some lean protein with it)! Kids can slather this cornbread with butter and honey for a healthy crossover, and if you’re at goal weight, a little honey probably wouldn’t hurt for you too. Not quite at that point yet? Crumble this cornbread up in soup or enjoy it with a teaspoon of butter and a drizzle of sugar free maple-flavored syrup!
Need some (THM:E) soup ideas to pair with this cornbread? How about…
New to the whole Trim Healthy Mama thing? Click here for my quick synopsis of the plan along with a bunch of helpful links and a list of the products I like to use!
You can find this recipe in my cookbook, Necessary Food.
- 1 cup masa flour (I use Maseca brand from Walmart)
- ⅔ cup oat flour (use gluten free if necessary)
- 2 tsp. THM Super Sweet Blend (use more for a sweeter cornbread if desired)
- 1½ tsp. baking powder
- ½ tsp. turmeric for color, optional
- Scant tsp. salt
- ½ cup low fat Greek yogurt or sour cream
- ½ cup egg whites
- ½ cup unsweetened almond milk
- ¼ cup water
- Whisk the dry ingredients together. Add the wet ingredients and mix well. Spread evenly into a greased 7x11 inch baking pan (I do not recommend using an 8x8" pan because your cornbread might not get done in the middle). Bake at 375 degrees F for 23-25 minutes or until the top is dry and the center is not mushy (it will be moist). Yields 8 servings.
- Store leftovers in the refrigerator. I prefer mine warm, so you can reheat it in the microwave or oven if you like. I like it for breakfast crumbled up in a bowl with unsweetened almond milk poured over it! I'd add some protein on the side.
- Maseca masa flour (Walmart is a great place to get this cheaply.)
- THM Super Sweet Blend and other great products can be purchased from the Trim Healthy Mama online store.
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