Sour Cream Cornbread
THM:FP, low carb, low fat, sugar free, gluten/nut free
  • ¾ cup oat fiber (use gluten free if necessary)
  • ⅓ cup Briana's Baking Mix
  • ⅓ cup masa flour (I used Maseca brand)
  • 2 tsp. THM Super Sweet Blend (or more for a sweet cornbread)
  • 1½ tsp. baking powder
  • Scant tsp. salt
  • ½ tsp. turmeric (optional, for color)
  • ⅔ cup low-fat sour cream
  • ½ cup egg whites
  • ½ cup unsweetened almond milk (or carton coconut milk for a nut free version)
  • ¼ cup water
  1. Whisk the dry ingredients together. Add the wet ingredients and mix thoroughly. Pour the batter into a greased 7x11 inch glass baking dish and smooth out the top with an offset spatula. I do not recommend making this recipe in an 8x8 inch pan as it will be wet in the middle. Bake at 375 degrees F for approximately 40 minutes or until a toothpick comes out cleanly and the cornbread is not soggy in the center. It will be moist, though. Let the cornbread sit for a few minutes before cutting into 10 pieces. Store leftovers in the refrigerator.
There are 2.8 net carbs per serving from the masa flour in this cornbread if the cornbread is cut into 10 pieces. I recommend eating 1-2 pieces of cornbread in an S (low carb) or FP setting. In an E setting you don't have to be so careful.
Recipe by Briana Thomas at