I was reading about an amazing sounding gluten-free pie crust mix
sometime last winter, and I thought to myself, “Why doesn’t Atkins have something like that?”
It probably won’t come as a surprise that I’ve never been a fan of the basic low carb crust–almond flour, butter, and splenda–that seems to be used in every recipe on the net. In my experience, it doesn’t brown well, tends to fall apart, and really only works for cheesecakes.
So after a few weeks of experimentation, I came up with this recipe. It’s moist, doesn’t fall apart when sliced, and it’s the closest thing I’ve found to a real crust without using wheat or soy. Not only that, but it passed the true acid test; baking it makes your house smell good.
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Every once in a while I find low-carb substitutes that are nearly identical to staples I once thought I’d never really enjoy again. Almond flour cornbread is one of those things. Not only does it keep you from eating genetically modified, sugary corn flour, but it is high in protein and Vitamin E and promotes HDL, the good cholesterol.
I’d tried a recipe for standard low-carb cornbread before, and while it tasted just like the real thing, it was still a bit too dry for my liking. Enter my green onion cornbread; it still tastes just like the real thing, but now it’s moister and has a bit of onion kick that makes it stand out from the bunch. It’s great for weekend BBQs (put it in a cast iron skillet and you can cook it on the grill), and it makes eight single-carb servings.
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