3 Cheese Cornbread (GF)

It's funny how recipes come about. Sometimes they are inspired by flavours or a specific ingredient and other times they are the product of a recipe flop. This recipe is a result of my failed attempt to modify and replicate the traditional Salvadorian Quesadilla Cake.  If you've never tried Quesadilla Cake it is delicious, sweet and savoury goodness but of course loaded with butter, white sugar and almost twice as much cheese. 

Changing this recipe into a savoury cornbread worked great. A slice of this cornbread with a bowl of soup or chili hits the spot. I've also cut it into smaller bite sized pieces and added it to a charcurterie board.  

For this recipe you can certainly use your electric/stand mixer but I'm a lazy baker and I just prefer to use a whisk and good old fashioned man power. I just don't like pulling out the mixer, and then it's just more to clean up when I'm done. Don't get me wrong I use my mixer but only when I really need to. My husband on the other hand loves using our Kitchenaid Classic Stand mixer it's like a tool for him to play with. But of course...who do you think cleans up when he's done with it? 

Recipe makes 15 servings

Prep time: 15 mins  
Cook time: 40 mins

Per Serving:

1 servings = 3SP under My WW Blue and Purple plans, 4SP under Green plan

My Fitness Pal: Calories: 125, Carbs: 8.1g, Fat: 7.5g, Protein: 6.9g

Ingredients:

1 cup Masa Harina (corn flour)

1/2 cup rice flour
1 Tbsp baking powder
1 tsp salt
1 tsp Italian seasoning
1/2 tsp garlic powder
100gm Kraft Parmesan Romana & Asiago Cheese blend
Eggs 4
1/2 cup plain unsweetened almond milk
1/2 cup plain fat free greek yogurt
6 Tbsp I can't believe its not butter Light, melted
2-3 Tbsp sesame seeds

1. Preheat oven to 375, spray 9x13 pan with cooking spray

2. In a bowl sift in the corn and rice flour. Add the baking powder, salt, garlic powder, Italian seasoning and mix together with a fork or whisk.  

3.  In a large mixing bowl beat the eggs and almond milk until creamy. Add the greek yogurt and melted margarine and mix well. Lastly add the cheese blend, reserving about 2 Tbsp to sprinkle on top.
4. Slowly start adding the dry ingredients into the egg mixture. I didn't use an electric mixer for this recipe, just whisked by hand. But you can certainly use a mixer if you prefer. I do recommend finishing it off by stirring with a wooden spoon or spatula. The batter is thick and should be spreadable in your pan. 

5. Using a spatula scrape the batter into the pan and spread evenly. Sprinkle the top with the remaining cheese and the sesame seeds. Bake for 40mins.