New Year’s Cornbread (Gluten-Free & Lower Calorie) | Food Allergy Friday

Food Allergy Friday goes fast this week.
I was dared to make a recipe in under two minutes — so I stripped out the music, the joy, and the frivolity and gave you… cornbread.

This gluten-free, lower-calorie New Year’s cornbread is inspired by the tradition of eating golden foods for luck and prosperity — and frankly, I’ll take all the luck I can get.

The full recipe is sped up so I can win a dare and still keep my sanity.
✨ Recipe finishes at 2:00
✨ Like & Subscribe reminder at the end
✨ No black-eyed peas were harmed

Food Allergy Friday is about adapting recipes, keeping it honest, and not pretending cooking has to be precious.

#FoodAllergyFriday#GlutenFreeRecipes#Cornbread#NewYearsFood#FoodAllergies#QuickRecipes#CookingWithAllergies

¾ cup + 3 tablespoons yellow cornmeal
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons granulated sugar - I’m using 3 tablespoons of allulose
4 tablespoons melted butter
¾ cup fat free sour cream
1 cup no salt added cream-style corn
½ cup reduced fat shredded cheddar cheese - which I couldn’t find at my store so I used regular shredded cheddar
1 large egg
2 large egg whites
INSTRUCTIONS
• Preheat the oven to 425 ℉ and spray a 9x9-inch baking dish or cast iron pan with nonstick cooking spray. Set the baking dish aside.
• In a medium mixing bowl, mix the cornmeal, baking powder, salt and sugar together until combined.
• In a large mixing bowl, mix the cream-syle corn, sour cream, cheese, butter, egg and egg whites with a heavy wooden spoon.
• Stir the dry cornmeal mixture into the wet ingredients until just combined. Do not overmix the batter.
• Pour mixture into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the middle comes out mostly clean with a few crumbly bits.
• Let cool for 10 to 15 minutes before slicing into squares. Enjoy!