Finding new things that you can eat when on a strict diet – like the diet you have to follow if you suffer from a fatty liver can prove to be pretty difficult. Fortunately, there are a ton of ways to get creative and I will make it even easier by sharing fatty liver friendly recipes with you. I did it in the past as well, but we’re going to get a bit more serious about this!
And we’re starting the new series with something that’s extremely easy to prepare at home and I am sure many of you will be happy to hear that they can eat it: cornbread. But we’re going to do it without cornmeal and we’re going to keep it light and low on carbs in order to help us lose weight and eat safe for NAFLD.
This cornbread recipe without cornmeal is perfect if you’re looking for something new – but it won’t have the exact taste of the “real deal”. However, it is really close and I am sure you will love it. I tried it last night for the first time and I found it DELICIOUS!
Why make cornbread without cornmeal, in the first place? Well, except for those rare moments when you want to bake some and you have no cornmeal at home, here is why: cornmeal itself has a lot of calories and carbs. The classic recipes also add a ton of sugar and honey and other sweet things to the mix, making the end product definitely yummy, but extremely unhealthy. And while it’s not a big problem for healthy people if they eat some with moderation, those looking to lose weight, keep their weight under control and following a fatty liver diet should stay away from the traditional cornbread.
But we’re making it without any cormneal today and keeping everything as healthy as possible. So let’s not waste any time and let’s check out below my cornbread recipe without cornmeal!
– 1 and a half cups of whole-wheat flour (you can mix and match different types of flour here based on your preferences)
– 1 can of Whole Kernel Corn, 15oz. (Make sure you buy corn that has no additional sugar or anything like that – and don’t throw away the brine)
– half a cup Milk (low fat works fine, too, but NOT no fat)
– 2 Eggs
– 1/4 cup softened butter
– 1 tablespoon Honey
– 1 tablespoon Baking Powder
– 1 teaspoon Salt
How to prepare
- Preheat over to 400 degrees Fahrenheit
- Blend all the corn as the smooth texture makes the whole thing taste better.
- Then mix the flour, salt, baking powder in a bowl. In a different bowl, mix the large eggs, blended corn, softened butter, honey and milk, plus the brine from the corn.
- Combine the contents of the two bowls and mix well until you get a pretty homogeneous paste.
- Line a cupcake pan with liners and fill each cup about three quarters up as the mixture will raise a bit in the oven.
- Place in the oven and bake for about 20 minutes. Make sure to check regularly and leave them there until they are golden brown.
Although this cornbread without cornmeal is way healthier than the traditional one, it’s still not something to eat a lot of, nor something to consider extremely healthy.
It can be considered healthier than traditional cornbread, and the fact that we use whole wheat and whole kernel corn (even though blended in the end), makes the carbs better too.
But don’t forget that it still packs a nice punch in terms of carbs and calories and there is flour involved as well. So if you swear by not eating any flour during your diet, you should ignore these completely.
Personally, I don’t consider these cornbread muffins that bad. I ate flour/bread and even cornmeal after being diagnosed and I was still able to reverse my fatty liver. That’s why I don’t think that, eating these delicious cornbread cupcakes will actually be that bad if you do it with moderation (1 – 1.5 per day, most likely as a delicious snack). But it’s you in the end who decides what is best for their body.
All I can do is guarantee that, if you love cornbread and miss it because of your diet, this is pure heaven. I love it and I hope you will love it too!
Let me know if you make it and share your impressions in the comment section below.