mock cornbread - can't believe it
 

My husband couldn't believe it wasn't real cornbread and neither could I. This will be a fave in our house going forward, as is the spaghettie squash casserole.

I can't wait to try the cornbread. Just have to find the right beans!

We used goya white northern, but you can use any white bean. OMG, it is so delish. I drained all the fat off the meat after I cooked it and used cabot 50% reduced fat cheddar, so I feel very virtuous and it is was still sooooo good.

I found small white beans but they're canned. Do you think those would work?

Yes, they will totally work. I can't wait for you to try it. I was like, oh brother this will not have anything to do with cornbread. But the texture and the taste is amazing and the whole dish is so satisfying. Enjoy!!

Thanks! I am going to try it tomorrow and will report back!

I made it last night and realized at the last minute that I didn't have enough navy beans so I mixed garbanzos in. It still worked :) We did a little better at portion control the second time. :o

Oh dear, I must hunt this down and make it..... :D

Twynn, I think you and I must be the only ones who haven't tried it yet! I was just thinking I'd better break down and make it, too.

Me three. I admit it scares me a bit - if it is too bread-like I am afraid it will trigger cravings.

I haven't tried it. Please link the recipe... please. :)

http://www.3fatchicks.com/forum/entr...casserole.html

Chelby here is the link.

I haven't tried this. I have a hard time berlieving this will be like cornbread. I LOVE cornbread. SO I am not sure.

Tammie

Tammie, Thanks for the link. Just looked back up through the thread. No one who said it's yummy is from the south. One of us Southern Chickies need to try it out. :lol:

:DLOL That is what I was thinking!!

Someone compared it to Shepherds Pie. That's more my take on it. I would never confuse it with cornbread but it's very good and worth trying.

Karen - I would be surprised if it triggered bread cravings. It is easy to overeat especially the first time but I don't think your brain will be confused :)

Chelby cracked my up!

Cyndi - Thanks. I am going to try it. Too bad I don't have the ingredients to make just the cornbread part to go with my chili tonight.

Have any of you tried to make this by itself? (without the meat) I want to make it to go with chili. I know the recipe says it would be good with chili so I assume it can be done, but I am just wondering if anyone has any experience with it. Will it come out too dry if I do it by itself?

Check out the comments with the recipe. I think you will find all your answers there. Yes, it can be made alone and it's great with thick chili.

Thanks....I should have thought to check the recipe comments!
I noticed that a lot of the comments mentioned it being too sweet. I think I am going to try using a bit of unsweetened applesauce in place of the splenda. It may mess with the consistency but I would like this to be something I can feed to the whole family and I am kind of nervous about feeding the kids too much splenda/artificial stuff.

Has anyone made this without the sugar substitute?

I am also afraid to try as I love cornbread, I am afraid I will disappointed as well.

It by no means has the same texture as cornbread but, when mixed with the chili, it does make a fine substitute.

I made it on its own but I will be making it together again soon.

If I made it I would omit most of the splenda because sweet cornbread is just nasty!!:D

I think I will try and make chilli one night this week and give this a try. The only problem is I KNOW my hubby will not eat the fake cornbread. So i wil have to make a small real cornbread.

I will let you know when I try this.

Tammie

I only use 2T of agave in the whole thing and don't think it's necessary. A small can of chilis makes a nice addition though ;)

OMG I totally made this tonight and both my husband and I l LOVED it.

I used agave nectar and it came out well.

I don't give my kids any artificial sweeteners, and I try to stay away from them myself as well. I use agave nectar often and stevia as well. I also use erythritol, which is a natural sugar substitute. My favorite brand is called Z Sweet and is a combination of erythritol and stevia, if memory serves.

Kara, I saw Truvia at Target yesterday. I wonder if that's the same as the Z sweet you mentioned. It's a mix of stevia and something else, but I didn't buy it because I wasn't sure if it was any better then my Splenda. I rely heavily on Splenda, but between reading a little here about it, and my mom telling me she won't use it because of something she read, I made the mistake of googling it. I sort of wish I just stayed oblivious! I don't know if I can manage SB w/o artificial sweeteners but I am trying to cut back a lot. I haven't seen the agave nectar anywhere but plan to look for it today. I am not willing to give up on SB but I have to find a less harmful solution to feeding my sweet tooth. :D

I just looked it up on line and it says it's a combination of stevia and erythritol. I haven't tried Truvia, but Z Sweet is the same combination of ingredients and I find it very easy to work with and it has almost no aftertaste.

Kara - I've been reading some stuff (don't have link right now) about the new stevia blend products. Apparently they are highly processed and I'm not sure they are still products I want to use. It's the usual extraction, enhance, "purify" thing that happens with other artificial sweeteners and involves chemicals that don't thrill me. Just an FYI, FWIW

Thanks!

Thanks, Cyndi. I will read more about it.

Cyndi gets the ACRONYM AWARD *presents fake award here* :lol3:

I tried Truvia and hate the taste of it. DW loves it. Go figure.

Hope the cornbread came out well, no matter how you prepare/d it!

I finally made my mock cornbread yesterday!
I used 1 T of agave instead of the splenda. I don't taste any sweet in it at all, so I think next time I will add quite a bit more. I also think it came out very salty. Otherwise, I am amazed at how "breadlike" this stuff is! I can't wait to make it again-when I can actually taste it- with more agave and less salt! If I can tweak the flavor a little, I may be able to pass it off to the kids. Last night though I had to make them real cornbread.

Heh weird I also made this today for dinner, its definitely "breadlike" almost looks like cornbread. However for some reason mine was soggy and mushy. Even when I gave it more time in the oven, or was it the beans. I also agree it is VERY salty.

Despite that though the batter gave me an idea of some pancakes or something cakey...oh the possibilities with coco powder. Yum.

Did you use canned beans, RedRock? Did you drain and rinse them well?

I can't wait to try this! Although I have been staying away from most eggs I think this will be a great recipe- since going GF I have been eating corn meal a bit and usually I just make a couple corn bread patties to go with soup occasionally and don't add any sweetener, and many times I only add a lil water to make a paste and use cast iron and EVOO... but this recipe is one I am definitely going to try- I will see if I can fool DH ;0) The brownies he wouldn't touch- but thats a lil different! lol

Rikki, my husband liked it. He likes regular corn bread better, but he liked this as well. I don't try to fool him because then I get strange looks when things taste "off".

Kara- I agree, with a skinny hubby who has no need for sbd.... but I think sometimes the idea of "diet""sbd" food makes a def difference in his tastebuds- but at least this one he doesn't have decadent gooey oyee brownies to look for- with my last recipe! lol

I did a big Homer Simpson "doh" I did not rinse the beans, and yes they were canned. I realized my mistake yesterday and opted to try it again as like a bean cake. Unfortunately it was was a combination of jello and pudding type. Probably used the wrong dish pan for it. *sigh* try and try again, right. ;)