I got to wondering what it would be like to eat a Thanksgiving dinner that was hearty and filling, but doesn't spike your insulin and lead you to a blood sugar crash. So, expect an upcoming series of posts with low-carb/primal/paleo/gluten-free Thanksgiving dishes.
Recently, I accidentally devised a low-carb recipe for "corn" muffins when trying to figure out how to make drop biscuits from coconut flour. I did not successfully recreate biscuits, but ended up with a result that ended up with a striking similarity to corn muffins. These are the base of this recipe.
You could bake these in a loaf pan, but I prefer my silicone muffin trays since I end up with more crunchy surface area. The stuffing itself has pancetta and leeks for added flavor, though you could substitute smoked sausage or even bacon for the former.
LOW-CARB "CORN" MUFFINSMakes a dozen muffins
- 2/3 cup coconut flour
- 1/2 cup butter (1 stick), melted
- 8 eggs
- 1/2 tsp salt
- 1/2 tsp baking powder
- Preheat oven to 400 degrees
- Whisk together the coconut flour, salt, and baking powder.
- In another bowl, beat the eggs. Whisk in the melted butter.
- Add the coconut flour mixture to the egg/butter mixture and stir to combine.
- Divide the batter among 12 greased muffin cups. Bake for 25 minutes or until golden brown.
- 1 recipe "corn" muffins (above)
- 4 Tbs unsalted butter
- 8 oz pancetta (or smoked sausage such as andouille), cut into 1/4" dice
- 1 large onion, finely chopped
- 1 leek, finely chopped
- 3 celery ribs, finely chopped
- 2 cloves garlic, minced
- 2 tsp dried thyme leaves
- 2 Tbs minced fresh parsley leaves
- 2 eggs
- 2 cups chicken broth (or 1 cup chicken broth + 1 cup cream or half-and-half for a more indulgent stuffing)
- Salt and pepper to taste
- Cut the corn muffins into 1/2" cubes. Spread them out evenly in a single layer on a parchment paper-lined cookie sheet, including the crumbs. Bake at 250 degrees for an hour to dry out.
- Preheat oven to 400 degrees.
- Melt the butter in a very large skillet over medium-high heat. Add the pancetta and saute until crisp. Add the onion, leek, and celery, and saute until soft and translucent. Add the garlic and thyme and cook for a minute longer.
- Grease a 13"x9" pan. Add the dry muffin cubes and the vegetable-pancetta mixture, including all of the butter and pan juices.
- Beat the eggs, combine them with chicken broth, and pour over the bread mixture. Also add the parsley. Combine everything with your hands, squeezing and crumbling the bread cubes to ensure that they soak up plenty of liquid.
- Bake, uncovered, at 400 for about an hour or until the top is browned and crisp.