Something to look forward to in Phase 3?

[OldGreyBob]

In my old pre-SBD days, I used to make what I thought at the time to be a healthful corn bread. It contained a cup of yellow corn meal, 3/4 cup of whole-wheat flour, 1/4 cup of oat bran, 1 cup of skim milk, 2 tbsp. of canola oil, a tbsp. of Splenda, 2 tsp. of baking powder, and 1/2 tsp. of salt. I am currently in phase 2, and I know that this cornbread is 'Verboten'. I need opinions on if this cornbread might be an 'occasional' in phase 3.

[RedRox]

I don't see why not. Like you say, it is pretty healthy otherwise with the whole wheat flour, oat bran, splenda and skim milk. The corn meal probably has a decent amount of fiber as well. (Did you know there is a whole grain cornmeal too? I was just looking it up at nutritiondata.com) Probably the thing to watch for is whether with the higher GI of corn whether it causes any cravings. But likely when combined with the other whole grains and the oil that shouldn't be a problem either.

Sounds yummy! Let us know how it turns out!

[muskokabride]

I would totally eat this on occasion - just not the whole loaf at once!

[OldGreyBob]

I would totally eat this on occasion - just not the whole loaf at once!

Very hard to eat a whole pan full, my dog, an 90 pound mutt and my son's dog an 80 pound doberman love warm cormbread as much as any human I have ever seen. It would break my heart not to give them some warm cornbread.

[caterpillar]

This sounds wonderful. Your dogs are lucky dogs. Would you mind posting the specifics (ingredient amounts, cooking procedure)?

Thank you!

[OldGreyBob]

Ingredients
1 cup Yellow cornmeal
3/4 cup Whole wheat flour
1/4 cup Oat bran (found as a hot cereal next to oatmeal in cereal aisle, McCann's - great, Quaker - good)
1 tbsp. Baking powder
2 tsp. Salt
2 tbsp. Splenda
1 cup skim milk
1 egg
2 tbsp. Canola oil

Preheat oven to 425. Spray a thin film of Pam or similar spray cooking oil on an 11" cast iron skillet (or cast iron baking pan). Put skillet into oven to preheat.

In a bowl, combine the dry ingredients. Add the milk, egg and oil and beat with a whisk until blended. The batter will be grainy. Remove skillet from the oven and if it appears dry, lightly mist with Pam. Put the batter in the skillet and then bake in the oven until the top is browned, about 20 to 25 minutes.

When done remove from the oven and invert on a plate. This corn bread is great with homemade baked beans or chili.

[vickil]

OldGreyBob - how important do you think the cast iron skillet is? I don't have one. My dad, who is from the deep South, uses one for his cornbread and a lot more, but I don't have one. I can remember growing up how we used to have to wash that skillet so carefully, then grease it a little bit after drying it so it wouldn't rust. He was SO particular about his skillet. That's probably why he still has it today!

[OldGreyBob]

It seems to add a little class to it, but a 10" cake pan or pie plate should do. My skillet is 25+ years old and has followed me on many of campouts. Now it is used for quick frying (sauting) and for baking. It is well tended and seasoned. Only I clean and season it!

Just remember, the cornbread is probably phase 3 or at best phase 2 occasional to rarely.

[vickil]

I may try to make this soon. I'm going to call it "Compromise Cornbread." Thanks for posting it!

[recipelover]

Just me "bumping" old 2004 links that are in my recipe summary so they don't get deleted.

[vickil]

BUMP - don't let anybody delete this one!!! It's so good!!!