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Recipe of the Day | Blair's Sour Cream Cornbread

 
Many of you have asked for my Sour Cream Cornbread recipe and below you'll find the original as well as a Team Blair palate-approved lighter version. :) I've tried to take into consideration dietary needs and restrictions, offering a few lighter ingredient options for you to choose from and see which works best for you. This would be great with a “Chicken Pot Pie Gone Light” recipe which will be posted to the blog soon! :)
 
Here’s the original recipe for those that want the full taste enjoyment experience...
 
3 c. self-rising cornmeal
1/3 c. sugar
6 eggs
1 1/2 c. vegetable oil
3 c. sour cream
2 2/3 c. cream style corn
 
Honey Butter:
1 1/4 c. butter, softened
1/2 c. honey
 
 
For the lighter version, make sure to substitute in several areas. For the sugar, you can use Stevia or Splenda depending on what you prefer. For Stevia, use 1 cup of sugar for 18 to 24 Stevia sweetener packets, 1/3 to 1/2 teaspoon of undiluted stevia powder or 1 teaspoon of a liquid Stevia extract. Choose the amount based on how sweet you would like your cornbread. If you're like me, you want it to practically knock your eyes out with syrupy sweetness! :)
 
Don't forget to replace the lost bulk of the sugar. For each 1 cup of sugar substituted, use 1/3 cup of a bulking agent. So divide by thirds in this recipe. Potential healthy bulking agents include: egg whites, apple sauce, fruit puree or yogurt. Fruit juice or water may also be used in some cases. Take note if one of these bulking agents is already being used -- such as a banana in a banana nut cake or bread -- simply increase the amount of that ingredient in the recipe.
 
If you're using Splenda, cakes and quick breads can look a little down and out as they don't gain the height when using traditional sugar. Increase the height of cakes and quick breads by adding 1/2 cup of non-fat dry milk powder and 1/2 tsp. of baking soda for every 1 cup of Splenda granulated used. It’s easy 1:1 conversions here… use 1 cup of Splenda for every 1 cup of sugar in the recipe.
 
For the eggs, I would double up on egg whites and use half of the egg yolks. So, 3 total eggs (yolk and white) and then 6 additional whites. You can taste test this with each batch you make to determine if your taste buds are okay with this change out.
 
As far as sour cream, you can purchase any variety you like from the full fat version to the reduced fat which will also have fewer calories.
 
For the oil, make sure you use heart healthy canola oil which still tastes light. Some oils like olive have a heavy taste to them that will mar the overall enjoyment of the bread... unless you think you may enjoy an Italian style sour cream corn bread. ;) Canola also has healthy fats.
 
The honey butter can be lightened with Smart Balance (any version) or you can just leave it out. The cornbread is just as tasty without it in my opinion! :)
 
Once you're set with the ingredients, you can begin mixing with directions below.
 
Combine first 6 ingredients in order listed; mix well. Pour into greased (I spray with Pam) 9x13-inch pan. Bake at 350 degrees for approximately 30 minutes. It will make approx. 12 squares of cornbread.
 
Now, I have found through using this recipe, that it tends to be "wet" and "heavy" due to the ingredients which means a longer baking time so I use small loaf pans to cut down on overall bake time and also help the bread bake all the way through. You don't have to do this, but after years of making this cornbread, it's what I've found works best for me and who doesn't love anything miniature sized like the little baby loaf pans! :) If you substitute for some of the heavier ingredients, this may cut down on your bake time as well. Just keep an eye on the oven and adjust accordingly!
 
Enjoy!! :)…
 
As always, love much, laugh often, eat delicious, nutritious and filling food and look fabulous while doing it all! ;) Love, Blair
Michelle Whitman-Settle on March 16, 2016 at 09:48am
Wow, 1.5 cups of oil and 3 cups of sour cream? I canimagine it would be really heavy. Could agave nectar be substituted for the sugar?
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