It’s soup season and with soup I like some kind of bread. Cornbread is nice with chili and Gwen, of Gwen’s Nest, has a tasty low carb, low fat version that I’m going to share with you today.
She shares a single serving but I’m making enough for four. Also, my daughter has a sensitivity right now to flax meal, so I’m following her alternative baking blend version today.
So you start with Greek yogurt. (Tiffany tells me that she’s used regular yogurt on accident before and they turned out okay.)
The key is the masa flour that has been treated with lime. Be sure to read that part of Gwen’s post on the recipe page link below. I have found a small package of the masa flour at Dollar Tree, which is nice so that you don’t have so much sitting around, especially if you only make the single serving. Even making a quadruple batch, I have had the package around for a long time! Do yourself a favor and get the small bag from Dollar Tree.
Combine and put in oil sprayed silicone muffin liners and bake. I chose to bake in the oven rather than the microwave.
So, here’s the link to Gwen’s wonderful recipe. I hope you enjoy these too.
Until next time,