Cornbread brownies - low fat, gluten free

Jean Ray

By
@Sheepdoc

This recipe was developed for a challenge to make unusual cornbread. I've gone wheat-free, so used cocoa where I would have used flour and milled flaxseed/water for the fat. Added chocolate chips and walnuts, plus a little cinnamon and a dash of cayenne 'cause I'm crazy like that. Compared to 'real' brownies, 'real' wins, but they are pretty good compared to flaxseed muffins. Especially good warmed a little in the microwave with some greek yogurt or fruit.

Rating:
☆☆☆☆☆ 0 votes
Serves:
12
Prep:
20 Min
Cook:
20 Min
Method:
Bake

Ingredients

1 1/2 c
cornmeal
1 c
milk
1
egg
1/3 c
water
1/4 c
honey
1/2 c
milled flaxseed
3/4 c
cocoa
2 tsp
baking powder
1 tsp
cinnamon
1 pinch
cayenne pepper
1/2 tsp
salt
1/2 c
walnuts, chopped
1/2 c
chocolate chips

Step-By-Step

1Preheat oven to 400 degrees. Grease 8x8 pan.
2Add milk to cornmeal, stir. In separate bowl, whisk egg, water, honey, and flaxseed. Let both mixtures sit about 15 minutes.
3Stir spices, baking powder, and cocoa into cornmeal mixture.
4Stir liquid (which is the consistency of applesauce after it sits) into cornmeal mixture.
5Fold in walnuts and chocolate chips.
6Spread in pan and bake 20 minutes, or until done.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Rice/Grains
Regional Style: Southern
Dietary Needs: Gluten-Free, Low Fat, Wheat Free