This low carb dinner recipe was adapted from an old favorite out of the Better Homes and Garden Cookbook. I have the 11th edition and it is on page 328. You’re going to mix up a meat filling and sandwich it between two layers of cornbread. It bakes up crispy and is surprisingly filling.
I cut the recipe down to accommodate what I had on hand and the results were even better than the traditional recipe.
Low Carb Meat and Cornbread Squares
-1/2 pound hamburger
-1 tablespoon corn starch
-1 tablespoon dried minced onion
-2 teaspoons chili powder, or a little less if you don’t like it too spicy
-1 teaspoon garlic powder
-1/2 teaspoon salt
-1 15.5 oz can diced tomatoes (I like the kind already seasoned with basil)
Begin browning the meat. While it is browning, mix up the cornbread as follows:
-1/2 cup flour (I use whole wheat fresh ground)
-1/2 cup cornmeal
-1.5 teaspoons baking powder (you can make your own powder by mixing 2 parts cream of tartar to 1 part baking soda, use immediately)
-1 8 oz can of corn, drained
-3/4 cup milk
-2 tablespoons olive oil
-1 cup shredded cheddar cheese
Combine flour, cornmeal and baking powder in a medium mixing bowl. In another bowl, combine egg, corn, milk, oil and cheese. Add wet to dry and mix until just blended.
Now, go back to the hamburger and add the remaining meat filling ingredients to the pan, simmering for a couple of minutes until it thickens.
Pour half of the cornbread mixture in the bottom of a greased 8×8 baking pan. Layer hot meat filling and top with the last half of the cornbread mixture.
Bake at 375 degrees for 30 minutes and let stand for five before cutting.
Top with salsa or ketchup. This makes an excellent single dish meal.
The total carb count for the entire dish is 160. I cut mine into nine squares and was full on 1.5 servings. The carb count for my serving size would be 27 grams.