Corn. Bread. Both are things we can’t have on a keto diet. Put them together in corn bread, and we still can’t have it. Unless we could somehow get our hands on a keto corn bread…
Enter Good Dee’s Corn free Bread Mix. I became aware of this from an Instagram post by ChiTownSuga, in which she was making corn dogs with it (see my review of the Smart Planet Corn Dog Maker). I immediately purchased both the corn dog maker and the Good Dee’s mix.
Upon examination of the package, the ingredient list was pretty straight forward: almond flower, probiotic fiber (which turns out to be tapioca starch), flax seed, baking soda, salt and stevia extract. All of these are ingredients that can be found in most keto pantries and had me wondering why this little bag cost me $13.
The next thing I noticed was that the nutritional information was listed only for the unprepared mix. Each “serving” is 18g of the mix powder, with 6g of total carbs and 5g of fiber for 1g of net carbs. Not to shabby for keto, but what does that equate to in “real life” serving size? Well, an entire bag is supposed to make an 8 inch cake pan and there are 12 servings. Suddenly this is turning into a geometry test.
I whipped up a batch of the mix and first tried it in the corn dog maker. The results weren’t great. The outside of the corn dog, but the inside was still very much like batter (despite the hot dog being quite hot). I conceded that maybe this batter wasn’t meant for corn dogs and that this hadn’t been a fair test.
I poured the remaining batter into a glass pan and cooked it per the instructions and the resulting “corn bread” was not bad. I really like the moisture — so many corn bread mixes are dry enough to choke you. The flavor was good, but not especially reminiscent of real corn bread.
What bothers me the most about Good Dee’s Corn free Bread Mix was not the lack of corn flavor, but the price. I have grown so tired of what I consider to be predatory pricing in the keto food market. At $13 for this small bag, you are pay TWENTY TIMES the cost of popular non-keto corn bread mixes. That’s just insane.
Hang on to your wallet. I’m sure I can whip up a recipe that’s every bit as good and will post it on this site.
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I know you are tired of corn bread trials but this chaffle recipe I came up with is pretty good. I was inspired by your tortilla recipe using the baby corn. I combined it with a cauliflower rice hashbrown chaffle recipe I had. It really is pretty good! Freezes well and I reheat in the toaster.
KETO BEST CORNBREAD CHAFFLE
½ can low carb baby corn, drained
2 tbsp butter
1 tbsp Splenda
1 tsp corn extract
Dash of salt
Place baby corn in small food processor and pulse into small
pieces. Melt butter in a small skillet and add corn, Splenda,
extract and salt and fry corn until butter absorbed. Set aside.
2oz shredded mozzarella
2oz shredded cheddar
4 tbsp almond flour
2 eggs
Place cheese and almond flour in a food processor and pulse
until it resembles bread crumbs. Add eggs and corn and pulse
until well combined. Cook batter in chaffle maker – approx. 4-5
minutes until done steaming and golden. Makes 6-8 chaffles.
I’ll give it a try. Thanks!
This is the hash brown recipe I referred to:
KETO CAULIFLOWER HASH BROWNS
1 cup riced cauli/broccoli/carrots-prepared
4 oz shredded cheddar cheese
4 tbsp almond flour
2 eggs
½ tsp Penzey’s California pepper seasoning blend
Place all ingredients into a food processor and pulse until
combined. Cook in a chaffle maker until no longer steaming.
Makes 6-8 chaffles/hash browns.
I will have to give that a try as well. Thanks!