This clean-eating, 21 Day Fix approved cornbread is just what your chili has been looking for!
Holy mother of cornbread! So in Tuesday’s Chipotle Pumpkin Turkey Chili post (I could really stand to be a little more concise with these recipe names, eh?) I promised you a companion to that super-tasty fall staple and since I’m pretty big on keeping promises, it’s cornbread for everyone! Yep, even you, ya Fixer 😉
Warning! Below is a lengthy, possibly confusing explanation, feel free to skip it if you aren’t interested or aren’t on the 21 Day Fix!
Before I tell you all about how fantastic this recipe is (because it really, really is), I want to share with you how I “fixed” it because this is something that you can do at home! First, I started with a cornbread recipe, which, by the way, came off of the back of the Quaker Yellow Corn Meal can entitled “Easy Corn Bread.” Since I decided to make it on the fly while I was in the middle of making the chili, I didn’t want to have to go looking for one of the (probably many) cornbread recipes that I have.
This recipe happened to use simple ingredients (all-purpose flour, corn meal, sugar, baking powder, salt skim milk, vegetable oil and an egg or egg whites), which made it pretty easy to swap some of them for Fix-approved ones. I switched out whole wheat pastry flour for the all-purpose, raw sugar for white (and I cut back on it), coconut oil for the veg oil and I opted to use a whole egg instead of the egg whites. Ok, now for the tough part. How in the heck do I count this?
We’ll start with the self explanatory ingredients in this recipe.
- There are 12 teaspoons of coconut oil here… 12 teaspoons divided by 9 servings is 1 1/3 tsp, though I rounded to 1 1/2.
- That one egg for 9 servings just isn’t enough to count towards a protein, so we’ll skip that.
- If you’re counting sugar, there is 9 tsp and 9 servings, so each serving has 1 tsp of sugar.
That just leaves carbs (the tricky part). There are two different ways that you can do this and in my experience you generally come up with the same result, so you just do whatever is easiest for you. For both of these, you’ll need to do a minute or two of research. I swear that’s all it takes! You can go to myfitnesspal.com to figure out about how many calories are in a yellow serving or how many grams of carbs are in a yellow serving. I checked three different carbs (brown rice, quinoa and sweet potatoes) and got an average for calories and an average for carbs. I can’t really give you that proprietary information here, but that’s how to figure it out. If you need more help with this, feel free to contact me!
- By calories: Again, go to myfitnesspal.com and input the carb ingredients: in this case, cornmeal, almond milk, whole wheat flour (even though it’s technically a carb, I left out the sugar since I’m counting that separately). On that website, you can even enter in your number of servings so it’ll give you calories per serving. Now compare the calories per serving for your recipe to the average that you made from the sweet potatoes, quinoa & brown rice. Are they about the same? If so, then you’re looking at 1 yellow per serving. Double? Two yellows per serving. You get the idea.
- By grams of carb: Same as above, just using grams of carbs instead of calories.
Ok, well that was all very technical, wasn’t it? Sorry! I get this question a lot so hopefully this helped some of you, I swear I tried to make it as clear as possible!
Or, ya know, you can just forget all of that and get your recipes and container counts right here from me! Ha!
So let’s talk cornbread, people. You love it, right?! I’m pretty sure everyone does… at least I have yet to meet someone who doesn’t. It’s definitely a must-have when making chili (in my opinion, anyway). However, we’ve all had our fair share of “bad” cornbread, haven’t we? I’m talking dry, hockey-puck, sand-like cornbread that you’d feel guilty tossing to the dog, because, hey, you love you’re dog, and she just deserves better. This is not one of those batches of cornbread. It’s moist and tender and plain ol’ delicious. The trick here, as with any baking, is not to over-bake it. It’s not going to brown a whole lot, so don’t bother looking for that. As soon as the toothpick comes out clean, pull it out of the oven. Trust me, you won’t be sorry. Also, there is one VERY important ingredient. The whole wheat pastry flour. NOT the same as regular whole wheat flour which will undoubtedly give you denser, tougher bread. I’ll be honest with you, it’s kind of a pain to find. In fact, I ordered mine from Amazon (because free shipping is the bomb.com) instead of going all over creation looking for it. It’s a little on the pricey side, but I got a decent-sized bag and it’s really come in handy, so for me it was definitely worth it. This is the one that I bought: Bob’s Red Mill Organic Whole Wheat Pastry Flour. They also have it in non-organic if you want to save some pennies.
Because my family LOVES chili when it starts to get chilly (sorry, couldn’t help myself) we make it a lot, so we’ll definitely be making this super-simple, tasty cornbread to go with it. I hope you will, too!
**By the way, if you really want to guild the lily on this one (and have the teaspoons for it) a great topper for this is 1/2 tsp grassfed butter mixed with a drop of honey. SO GOOD!!!**