This cornbread recipe is a game changer if you’re low carb or gluten free. I noticed that my little local grocery store was starting to set up the Thanksgiving feast food displays, including a wall of Jiffy Corn Muffin mixes. If you’re familiar with the Jiffy corn muffins, they’re a light, slightly sweet version of cornbread that were a staple in my pantry when I was growing up, and required as a side dish with vegetable stew.

Now, I know that these are not “true” southern cornbread. My Mom made that version too. I’ll leave the great debate of sweet over savory for another time. But I had this epiphany that I could probably make a low carb corn muffin “in a Jiffy”…and I have been VERY pleased with my results!

These little gems have that classic corn flavor, a light and slightly sweet crumb, and come in at under 2 grams of carbs each. I’ll let you in on my little secret below.

Low Carb Cornbread Recipe Secret Ingredient

My secret ingredient in these corn muffins is the addition of a little bit of corn Mesa Mix. I find it on the ethnic aisle. The texture is like a finely ground flour, and it’s got a great rich corn flavor. It’s essentially just finely ground corn for making tamales and tortillas…but on the other hand it’s NOT just ground up corn. Nope.

It’s traditionally prepared corn that has been nixtamalized or treated with a lime (calcium) mineral process first before being dried and ground. This process lowers the glycemic impact of the corn, much like sprouting or fermenting of grains.

For those of us who have really been missing cornbread, you can join me in jumping up and down in excitement!

(Nerd alert!) If you’d like to know more about nixtamalization, my geek crush, Alton Brown and a nutritional anthropologist talk about this process in this

Tortilla Reform video (2:30). The nixtamal process, “is like a chemical key that unlocks all of the wonderful nutrients that are locked inside a kernel of Maize.”

This process is what allowed corn to be the main nutritive food source of the Aztec civilization, and it provided them with the energy to build their empire! But the Conquistadors did not bring the process of nixtamalization back in Europe when they brought maize. So the people and cultures of Europe that adopted corn as their main grain suffered from severe malnutrition and a disease called pellagra that we really don’t want to talk about over this lovely meal.

So what does all this mean? It means that I can enjoy a honest to goodness real LOW CARB corn muffin, y’all! With REAL corn, great flavor, no guilt, AND added nutritional bonuses. Even my gluten free husband really liked these. And he’s got very high standards about low carb breads. I can’t wait to make some vegetable soup this week, and enjoy this low carb cornbread recipe!

Resources

• Mesa Harina Mix– check the ethnic section of your local grocery store (it’s usually less than $4 a bag), or you can find it here on Amazon via my affiliate link.
• Trim Healthy Mama Baking Blend and Sweet Blend are available here via my affiliate link to their official store.

Low Carb Corn Muffin Recipe & Pin

To Pin!

In a Jiffy Low Carb Corn Muffins

Print
Prep time 2 mins
Cook time 1 min
Total time 3 mins
I have fond memories of the Jiffy corn bread muffins as a child. These are my "in a jiffy" version of a low carb cornbread recipe that's SO tasty! I'm in love. And with less than 2 carbs each, I feel no guilt in slather on some butter.
Author: Gwen Recipe type: Breads Cuisine: Trim Healthy, Low Carb Serves: 3 muffins
Ingredients

• 1 Tablespoon plain 0% Greek yogurt
• 3 Tablespoons Egg White
• 2 Tablespoons 1 teaspoon water
• 3 Tablespoons Trim Healthy Mama Baking Blend, or similar low carb blend*
• 1 Tablespoon Mesa Mix- look for lime on the ingredients list
• 1 teaspoon Sweet Blend or 1 packet of Truvia or favorite sweetener, optional
• ⅛ teaspoon salt
• small pinch turmeric, optional for color

Instructions

1. Add ingredients to a mug in order listed. Whisk together well with a fork.
2. Cook in the microwave for 1 minute or more, or transfer batter to three silicone muffin papers and cook in the microwave for 1 minute. You may bake in the oven at *350 for around 15 minutes.

Notes *Low Carb Blend sub- 2½ Tablespoons oat fiber, 1 teaspoon coconut flour, ½ teaspoon almond flour, tiny pinch glucomannan and gelatin or collagen (optional)
Nutrition Information Serving size: 1 muffin Fat: >1 gram Carbohydrates: 1.6 net
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Has anyone else really been missing cornbread? This feels like such a game changer for me. I *have* to know what you think of these! Let me know in the comments.

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