I'm going to have to start creeping faster. 😆 But if I'm inspiring you (and others) to play in the kitchen, then I'm accomplishing my mission. Thanks for the compliment!
I am really excited about releasing the corn tortilla video. I can honestly say that I prefer them to "real" tortillas. My hope is that this recipe (and my upcoming McGriddle) really give my channel a big boost. 😀
Goodness, how I miss cornbread. I have found with extracts like that that you let them sit in the batter for at least ten minutes after stirring to allow the flavors to fully mesh with all the other ingredients. That may help with the flavor profile.
@The Rookie, Wine and Whiskey Enthusiast check out Highfalutin Low Carb. He does a taste test on other vloggers recipes looking for a substitute for cornbread. He looks to of nailed it in his chicken & dressing recipe!
Thank you! I love these types of experiments. You can feel lost as you convert things that you’ve loved to “keto-friendly”. I love that you take the time to show us your process- and how one ingredient over the other changes the outcome. That’s honestly what got me coming to you in all the “chaffle” (hate that word!) madness. If you keep making videos like this I’ll definitely keep watching!
I appreciate your testing these extracts. I originally bought some of the Amoretti extract and made the Keto "Loaded Cornbread" recipe (made with almond flour) on their website but didn't add the bacon or cheese. I thought it was excellent and tasted a lot like the southern cornbread I grew up with (not sweet although I think you could make it sweeter). Recently I bought a corn extract from another company (less expensive) using the same recipe and it had a weird chemically taste. I didn't want to keep trying new extracts and just have decided to stay with the Amoretti, but I was glad to see someone else trying other things out, too.
I've tried a few other brands and find that most of them taste like nasty banana (regardless of what flavor it's supposed to be). Amoretti charges a premium price, but it tastes the way it's supposed to.
Thanks for the feedback! I miss a good cornbread too....btw..the longer you let you pancake batter sit/rest the thicker and fluffier the pancakes..also I agree if u let the batter sit a few minutes with the extracts the stronger the chance the flavor will come thru. Cant wait for your follow up vids. I love, love , love your channel...
@@georgiaheckendorn7760 He's trying to get to a good cornbread. The Birch Benders keto pancakes have more of a bready texture, and doing them as pancake is quicker than experimenting with full-size cornbread muffins or loaves.
Thank you for what you're doing. This is some seriously high quality content. Extremely helpful and informative, while still being entertaining. If you keep this up, I forsee you being a big name in our keto world.
I appreciate all your efforts in the name of science. I still haven't progressed beyond the basic chaffle. As always, your shirt game is on point. "I'm sorry, Shaun"
This is interesting Steve! I made the corn bread muffin with the Amoretti since I’ve already have it. They came out perfectly. I’ve since then made them many times. Thanks!
Being of Northern Italian ethnic heritage (therefore, officially a "polentona" :) ) I was REALLY excited to find there are corn extracts to help replace the corn in corn tortillas! This meant there had to be a "keto polenta" recipe out there! So, after watching your video I googled it and found a great Keto Polenta recipe online using cauliflower, almond meal and corn extract to replace the Polenta!!! Grazie Dio! She also added cheddar and parmesan. I would personally leave out the cheddar - which people said added the yellow polenta color - and add a pinch of turmeric for the yellow color instaed. Cheddar does not belong in real Italian polenta! Parm, yes. Better yet, found a recipe on youtube that uses lupin flour. Would love to see you make it on your channel! Thanks for your great videos!
I had heard and have seen videos about how the Amoretti was very powerful taste-wise, so this was an interesting discovery while using such a small batch size! Thanks, man,
I don't do corn, but if it doesn't bother you to have corn, one suggestion (per highfalutin' low carb) is to chop up some baby corn (very low carb) and use that in conjunction with the Amoretti.
That's been a staple of my corn tortilla experiments all along. I take it a step further to get rid of the "green" taste that baby corn has, as you'll see in the video on Friday. Thanks!
Can't find my original comment but here is a link to the extract I use. I like it a lot and it's in my top 5 most used extracts (I have about 30) www.amazon.com/dp/B07JYCFWNJ/ref=cm_sw_r_cp_apa_glt_fabc_DDRZJPT7R63N6FTF0YMK?_encoding=UTF8&psc=1
Thank you for the info. (You must have read my mind. Lol) I was looking into the corn extract for a corn bread recipe and you have saved me some time and money on that purchase
Natasha Newton’s Southern Keto Cookbook has an awesome cornbread recipe. I use the Amoretti flavoring and it is just like eating “real” cornbread. The Amoretti is a bit pricey on Amazon but worth it for me. It will last along time.
You were right on time with this video. I just received my corn bread extract from OOO in today's mail. I am trying Grits, cheese and shrimp Keto style. And I wanted a corn like taste. I now know to use at least 15-20 drops. Thanks
Another commentor said that the flavor seems to intensify the longer it sits (i.e. "overnight"). I haven't tried that, but if you wind up experimenting with it, I'd love to hear your results.
I have a bottle of OOOFlavors Corn Tortilla coming directly from the manufacturer (Amazon doesn't carry it). If I find it especially different, I'll let folks know.
Hopefully this saves you some money. I also ordered the corn tortilla extract directly from OOOFlavors (Amazon doesn't carry it). It's too late to include it in my corn tortilla video (coming Friday), but I'll have it for my next batch and can report back how it stacks up.
i just made cornbread with the OOO flavors and i dont think i used enough but i did get a hint of the cornbread taste. They reallly should include a guide for how much to use.
Steve! Thank you for your "research", wasn't necessarily looking for fun aka chaffle video, I'd trade knowledge for another chaffle video. I've used the Ooo corn flavor I used almond flour and added pork rinds, I di believe it was crunchy around the edges the way I remember cornbread.
I'm trying to mix it up a bit. My plan wasn't to be "chaffle guy", but I keep getting so many requests that variations of the chaffle will still probably make up up 50% of my videos. There's a lot of non-chaffle content coming in the next few weeks, though.
Just a suggestion....maybe try measuring the extracts in teaspoons or half teaspoons to make sure you have a more precise measure of what is giving the right flavor so you can duplicate it. "Drops" to me are always subjective & vary depending on the dropper & the person doing it. I love your videos!
Here is a good low carb cornbread that makes a good base also for cornbread holiday dressing. Credit goes to Highfalutin’ Low Carb Ingredients: 2.5 cups almond flour 1/2 cup crushed unflavored pork rinds 1/2 cup unflavored whey protein powder (I like Isopure) 1/4 cup oat fiber (not oat flour) 2 tsp baking soda 1 tsp garlic powder 1 tsp onion powder 1 to 2 tsp amoretti sweet corn extract 2 eggs 1. Preheat oven to 425. If cooking in a cast iron skillet, preheat the skillet in the oven with 2 tablespoons of bacon fat. 2. In a large bowl, combine the dry ingredients 3. In a measuring cup, combine the heavy cream, water and the optional 1 to 2 tsp sweet corn extract. Mix well. 4. Beat the eggs in a small bowl. 5. To the dry ingredients, add the milk mixture, the 2 beaten eggs and the melted butter. 6. Stir to combine. Do not over mix. 7. Carefully add the batter to the preheated skillet. The oil should be hot and the batter should sizzle when added. 8. Bake for 25-30 minutes. Start checking at 20 minutes. A toothpick inserted into the center should come out clean with a few crumbs. 9. Allow to cool in the skillet.
Unfortunately, the lens I was using has some autofocus issues. What you saw in the video is as good as it gets. When the are all on the cutting board, they actually look more clear.
I'll need to try out their other flavors. I've been purchasing a number of extracts and modernist cuisine ingredients lately to test out their impact in keto recipes.
I follow here on the Tube Sonal's Food... She has some lovely bread recipes for Keto and one is made from Flax... I made the flax one using the OOOFlavor Cornbread 20 drops.... After making it the way she does you can crisp it up in a skillet and it is so good... Just throwing that out there... Another good one is I seen you using the KetoConnect Bread Mix Mug recipe.. You can add a few drops of the OOOFlavor Maple to that and have a McGriddle..♥
Thanks for the heads up on the corn bread. As for the McGriddle, I will be posting my recipe / video next week. At the risk of sounding cocky, I think it is SPOT ON. I hope you'll give it a try. 😀
And you think you are Jonesing for corn products? I live here in Rural Mexico, where fresh hot corn tortillas are everywhere, as well as tamales, and other corn based treats. All of which we can no longer eat. This would be awesome if you can come up with a substitute that I can get. One of our favorites is something called Tacos Pastor, served on either flour or corn tortillas and topped with various Keto safe goodies. Already eating them again with the baked cheddar tortillas and they are so good!! Thanks Steve!!
Well, then I know I have at least one person who will be prepared to make some tortillas when I release that video on Friday. I think that my corn tortilla batter will only need a couple of easy tweaks to make into masa para tamales.
I just got a bottle of OOOFlavors Corn Tortilla Extract. I had to order it direct because it's not sold on Amazon. I'll try that out in my next batch of tortillas and let people know what I think.
Unfortunately, what little information I could find about how much to use on their website was of little use and/or contradictory. I called OOOFlavors and asked if they had recommended ratios, say 1/4 tsp flavor per cup of batter or something like that, and they said "you'll just have to try it and see what works." Not very helpful.
I miss corn muffins and cornbread. Would love to know how these extracts taste without spending my life savings on buying them because some are really expensive... So my conclusion after watching this is that the Amaretti is probably the one that tastes more like corn which was also the more expensive one or at least it was when I looked it up
Maybe faux popcorn jelly bellies, they are my favorite flavor but the sugar free commercial ones cause gastric issues with the sweetener they use plus you have to get the assortment and I don’t like all the flavors.
Maybe there wasn't at the time of this video, but just today I saw that Ooo Flavors has a guide on their website for how many drops per cup of "flour" in your recipe.
Steve have you ever tried Diedre's vital wheat gluten bread? There is an even better adaptation of it from a channel called "I don't sugar coat" which swaps out flax for Lupin flour.
The extracts are already outrageously priced, and if you have to use 8 drops for a small pancake, imagine how much you'd have to use to make something like cornbread!
@@SeriousKeto that makes two of us!!!! ....keep up the good work! alot of us have no clue in the kitchen... i have one or two tricks and need to expand!!!!!!! you make me think !!!!!! 👍👍👍👍👍
John, the kitchen should be one of the two funnest rooms in the house. My main goal with this channel is to get people to feel free to experiment and have fun trying out ideas to up their keto / lowcarb game. Glad to have you here for the ride!
I say it like you but ooo stands for one on one extracts. Have you ever heard you can replace popcorn with popped Sorghum? I’m not clear if it’s really keto friendly but worth looking in to and if it is ok you could have a great think going and use your extract
Unfortunately, sorghum is one of the many grains that is not keto-friendly. Probably just as well, as my pantry is getting awfully full with all of these keto flour experiments I'm doing. 😀
Hey, PLEASE, advise!!! I have a question: it is not about corn bread, but it is about “corn starch”. I am using “xantam gum” to try the same effect, but this gum gives my food a slime feeling. I really don’t like the stickiness and this slime feeling. Is there another thing that I can use that does a better job, closer to what corn starch does???
Awesome investigation! I love this! Unrelated: do you see a chiropractor? Your shoulders and hips look a little tilted. You might try out a couple visits. See if you feel different
I actually have a plan that, if successful, will result in a snack about the size of a corn pop cereal nugget. The plan, like all of my plans, seems good in my brain. It's in the actual execution that things tend to go sideways.😄
Steve, the Rookie here. I came across last year a 100%, 100proof corn whiskey that is just like drinking liquid sweet corn. Its a bottled in bond whiskey called Mellow Corn. It runs about $18/750ml bottle. I'm wondering if a quarter cup of that whiskey baked into a batch of cornbread could be a substitute for extract, especially considering the rise in price of the extract. Have you cooked with whiskey before since it is zero carb?
I have not cooked with whiskey before -- I've cooked with bourbon and I've cooked with tequila, though. I'll make a note to look for it the next time I go to the liquor store (though I don't know when that will be, as I pretty much get all my liquor at Costco). Side note: Last time I was at Costco, they had a peanut butter whiskey. It sounded just crazy enough for me to try it. Wow. That stuff goes down super easy and it tastes delightful. A whiskey purist would likely find it insulting that it's labeled "whiskey", but I enjoyed it.
hmm...what about supporting the extract with salt(kosher/pink), acid,(lemon) or sweet(stevia)? As expensive as the flavors are they might need a little help.
Does anyone know the nutritional info on the Amoretti? Somewhere I saw 23 calories and 2 carbs in 1 tsp! But there is NO nutrtiona info on their website.
maybe it will..lol back when I first quit smoking I used vaping to do it so as a by-product I learned to make my own e-liquid and flavoring was a big part of it. Here is one of the sites I used to buy flavorings from. incase you need a larger selection www.bullcityflavors.com/
New subscriber, just found you a couple days ago. Do you have a "flour tortilla" recipe? Or one that you like the best? I feel like I've tried so many and just haven't found one we like, however, I will be anxious to see your corn tortilla recipe.
I feel that a flour tortilla could be tough -- both texture and taste. That said, I'd put my corn tortilla up against any keto tortilla I've tried yet. At some point, I'll try seeing what I can do for a flour tortilla, but I'm not optimistic.
Hey Steve... can you add this to your next 'flavors' test? Reviews on Amazon are all over the place and would like your opinion. Corn Silk Alcohol-FREE Liquid Extract, Organic Corn Silk (Zea Mays) Dried Silk Glycerite Hawaii Pharm Natural Herbal Supplement 2 oz Sorry don't know how to copy in a short Amazon link...
@@mikeware1764 It has a decent corn taste, but it requires quite a bit more than the bottle indicates. When I post my corn tortilla, I'll have to figure out how many batches a bottle would yield (in the spirit of full disclosure).
I'm not sure. I've yet to be really impressed most of the extracts I've used (or mis-used). I called OOO Flavors to talk to them about ratios and found them to not be especially helpful. I don't know if you could dilute the popcorn drops in a neutral flavored oil and then put it in a spritz bottle and spray some pork rinds if that would get your desired effect.
Serious Keto I used it in a baked Keto cornbread recipe. Btw, I have been making a Taffle Bowl recipe I invented and filling it with taco filling and fixings. It folds everything up perfectly.
Your channel is slowly creeping in to being one of my favourite keto channels! You inspire me to play in my kitchen and find what works for me! 😊
I'm going to have to start creeping faster. 😆 But if I'm inspiring you (and others) to play in the kitchen, then I'm accomplishing my mission. Thanks for the compliment!
It was fun!!! Can't wait for the tortilla recipe when you hit upon it. You take all the guesswork out! Thank you!
I am really excited about releasing the corn tortilla video. I can honestly say that I prefer them to "real" tortillas. My hope is that this recipe (and my upcoming McGriddle) really give my channel a big boost. 😀
Sir, you are doing work on your channel in a way I have not seen on others channels, and I find it incredibly helpful. Thank you!
Thank you
Goodness, how I miss cornbread.
I have found with extracts like that that you let them sit in the batter for at least ten minutes after stirring to allow the flavors to fully mesh with all the other ingredients.
That may help with the flavor profile.
The Rookie, Wine and Whiskey Enthusiast good to know! Thanks 🙏
@The Rookie, Wine and Whiskey Enthusiast check out Highfalutin Low Carb. He does a taste test on other vloggers recipes looking for a substitute for cornbread. He looks to of nailed it in his chicken & dressing recipe!
Thank you! I love these types of experiments. You can feel lost as you convert things that you’ve loved to “keto-friendly”. I love that you take the time to show us your process- and how one ingredient over the other changes the outcome. That’s honestly what got me coming to you in all the “chaffle” (hate that word!) madness. If you keep making videos like this I’ll definitely keep watching!
I'll keep making them. And I'm enormously excited about the next two weeks of videos. I hope you enjoy them.
I’m so glad your trying these because they are so expensive I only want to buy it once
I appreciate your testing these extracts. I originally bought some of the Amoretti extract and made the Keto "Loaded Cornbread" recipe (made with almond flour) on their website but didn't add the bacon or cheese. I thought it was excellent and tasted a lot like the southern cornbread I grew up with (not sweet although I think you could make it sweeter). Recently I bought a corn extract from another company (less expensive) using the same recipe and it had a weird chemically taste. I didn't want to keep trying new extracts and just have decided to stay with the Amoretti, but I was glad to see someone else trying other things out, too.
I've tried a few other brands and find that most of them taste like nasty banana (regardless of what flavor it's supposed to be). Amoretti charges a premium price, but it tastes the way it's supposed to.
Thanks for the feedback! I miss a good cornbread too....btw..the longer you let you pancake batter sit/rest the thicker and fluffier the pancakes..also I agree if u let the batter sit a few minutes with the extracts the stronger the chance the flavor will come thru.
Cant wait for your follow up vids. I love, love , love your channel...
Thanks, I have a lot of content and recipes stacked up that I hope you'll enjoy! 🙂
Why would you want your pancakes to taste like those flavors 🤷♀️
@@georgiaheckendorn7760 He's trying to get to a good cornbread. The Birch Benders keto pancakes have more of a bready texture, and doing them as pancake is quicker than experimenting with full-size cornbread muffins or loaves.
Thank you for what you're doing. This is some seriously high quality content. Extremely helpful and informative, while still being entertaining. If you keep this up, I forsee you being a big name in our keto world.
It would be an honor to be seen as a fun and reliable provider of recipes for the low carb community. I hope I don't disappoint.😀
You are HILARIOUS when u express your videos!!!!❤❤🤣🤣🤣🤣🤣🤣🤣🤣
I appreciate all your efforts in the name of science. I still haven't progressed beyond the basic chaffle. As always, your shirt game is on point. "I'm sorry, Shaun"
Always makes me happy when someone "gets" my shirt. 😀
Also possible use is to flavor pork rinds to be more like popcorn.
This is interesting Steve! I made the corn bread muffin with the Amoretti since I’ve already have it. They came out perfectly. I’ve since then made them many times. Thanks!
Appreciate you taking time to do this and share. It can get pricy as well as time-consuming trying new ingredients.
It gets pricey for sure. 🙁
You are friggen hilarious Steve😂😂😂😂
My good man, you are amazing! Thanks for the trials and especially for NOT TAKING UP TOO MUCH TIME!
I try to keep it tight. I hate it when someone takes what ought to be a 7 minute video and stretches it out to 20.
Being of Northern Italian ethnic heritage (therefore, officially a "polentona" :) ) I was REALLY excited to find there are corn extracts to help replace the corn in corn tortillas! This meant there had to be a "keto polenta" recipe out there! So, after watching your video I googled it and found a great Keto Polenta recipe online using cauliflower, almond meal and corn extract to replace the Polenta!!! Grazie Dio! She also added cheddar and parmesan. I would personally leave out the cheddar - which people said added the yellow polenta color - and add a pinch of turmeric for the yellow color instaed. Cheddar does not belong in real Italian polenta! Parm, yes. Better yet, found a recipe on youtube that uses lupin flour. Would love to see you make it on your channel! Thanks for your great videos!
Thanks for the extract sampling. It was helpful. I'll be trying some extracts for my chaffles.
I had heard and have seen videos about how the Amoretti was very powerful taste-wise, so this was an interesting discovery while using such a small batch size! Thanks, man,
Yes! A Corn tortilla would be awesome! I'm confident you'll find us the best one. 👍😊
I appreciate your vote of confidence. Plan on having taco night this weekend, because I'll be posting it on Friday. 😀
Thank you for your review of the extracts! I miss cornbread so much and this gives me hope that I may be able to find a close to the real thing taste!
I plan to keep playing around with ingredients and ratios. I'd like to really nail an authentic tasting and textured cornbread recipe.
Thank you for working on this for us.
I don't do corn, but if it doesn't bother you to have corn, one suggestion (per highfalutin' low carb) is to chop up some baby corn (very low carb) and use that in conjunction with the Amoretti.
That's been a staple of my corn tortilla experiments all along. I take it a step further to get rid of the "green" taste that baby corn has, as you'll see in the video on Friday. Thanks!
@@SeriousKeto Can't wait!!!
Oh my gosh, your voice!!!!!! Perfect for commercial work!!!
Can't find my original comment but here is a link to the extract I use. I like it a lot and it's in my top 5 most used extracts (I have about 30)
www.amazon.com/dp/B07JYCFWNJ/ref=cm_sw_r_cp_apa_glt_fabc_DDRZJPT7R63N6FTF0YMK?_encoding=UTF8&psc=1
Excellent info! Very appreciated! 👍🏻
I will be testing more at some point in the future.
Can’t wait for your tortilla recipe. Much needed👍🥰
Just a heads up -- it requires a little bit of hardware. If you've made homemade tortillas in the past, you'll likely have everything you need.
Well I have a tortilla press💪👍
Thank you for doing this! I was just about to order some butter extract from Amazon and this helped.
Thank you for the info. (You must have read my mind. Lol) I was looking into the corn extract for a corn bread recipe and you have saved me some time and money on that purchase
Glad I could help 😀
Natasha Newton’s Southern Keto Cookbook has an awesome cornbread recipe. I use the Amoretti flavoring and it is just like eating “real” cornbread. The Amoretti is a bit pricey on Amazon but worth it for me. It will last along time.
Thanks! I've used the Amoretti, and it is pretty tasty, but I might get some OOO, as well and mix them!
Cornbread!!! OMG! Thank you! 😍
That was so helpful, come on winter ,I'm now equipped to make beef stew and cornbread. Thanks a bunch!!!
I won a couple of chili cook-off competitions back in my pre-keto days, so I'm looking forward to making a low-carb chili to go with my cornbread. 😋
They aren't wasted purchases. I use the popcorn drops in my vanilla protein shake. Vanilla is a great springboard for flavorings.
You were right on time with this video. I just received my corn bread extract from OOO in today's mail. I am trying Grits, cheese and shrimp Keto style. And I wanted a corn like taste. I now know to use at least 15-20 drops. Thanks
Another commentor said that the flavor seems to intensify the longer it sits (i.e. "overnight"). I haven't tried that, but if you wind up experimenting with it, I'd love to hear your results.
@@SeriousKeto OK, I will. Thanks
The flavors cook out. These work for cool uncooked items. Add extract to syrup
Great video! I’m excited about the corn tortillas!!! 🙌🏻🙌🏻🙌🏻
I laughed out loud when you said tasting the cocoa powder! 😂🤣😳😂🤣
LOVE the experiment! Thank you ~~ now I know what to purchase!
I have a bottle of OOOFlavors Corn Tortilla coming directly from the manufacturer (Amazon doesn't carry it). If I find it especially different, I'll let folks know.
I'm rewatching some of your older videos. I hope by now that you have determined that OOO Flavors stands for one-on-one flavors.
Thank you so much-I’ve been wanting to get a corn extract but couldn’t decide-you’ve helped so much!
Hopefully this saves you some money. I also ordered the corn tortilla extract directly from OOOFlavors (Amazon doesn't carry it). It's too late to include it in my corn tortilla video (coming Friday), but I'll have it for my next batch and can report back how it stacks up.
Serious Keto thanks, I ended up ordering the corn bread one
I ordered the ooo. I’m going to try this with my 90 second bread recipe
i just made cornbread with the OOO flavors and i dont think i used enough but i did get a hint of the cornbread taste. They reallly should include a guide for how much to use.
Yeah, there's really no good guide on how much to use. I never feel like I use enough to get the flavor I'm supposed to get.
Thank you for this video!
Steve! Thank you for your "research", wasn't necessarily looking for fun aka chaffle video, I'd trade knowledge for another chaffle video. I've used the Ooo corn flavor I used almond flour and added pork rinds, I di believe it was crunchy around the edges the way I remember cornbread.
How much extract would you put for a whole pan (cast iron skillet) of "cornbread"?
Can we have a video on freezing/rehearing/toasting Chaffles? even if you tried it and it didn’t work just make a video about it so that we all know 😉
That's a great suggestion. It would a quick video to film and watch. I'll try to bang that out for release next week. Thanks!
I'm actually tired of chaffle videos and this was helpful.
I'm trying to mix it up a bit. My plan wasn't to be "chaffle guy", but I keep getting so many requests that variations of the chaffle will still probably make up up 50% of my videos. There's a lot of non-chaffle content coming in the next few weeks, though.
Just a suggestion....maybe try measuring the extracts in teaspoons or half teaspoons to make sure you have a more precise measure of what is giving the right flavor so you can duplicate it. "Drops" to me are always subjective & vary depending on the dropper & the person doing it. I love your videos!
You'll be pleased to see that's what I do on Friday's video when I unleash my corn tortilla.
Perfect! 😊
Another great video! I really enjoy watching the experimenting.
If you keep watching, I'll keep making them. I"ll probably keep making them regardless...😀
Here is a good low carb cornbread that makes a good base also for cornbread holiday dressing. Credit goes to Highfalutin’ Low Carb
Ingredients: 2.5 cups almond flour
1/2 cup crushed unflavored pork rinds
1/2 cup unflavored whey protein powder (I like Isopure)
1/4 cup oat fiber (not oat flour)
2 tsp baking soda
1 tsp garlic powder
1 tsp onion powder
1 to 2 tsp amoretti sweet corn extract
2 eggs
1. Preheat oven to 425. If cooking in a cast iron skillet, preheat the skillet in the oven with 2 tablespoons of bacon fat.
2. In a large bowl, combine the dry ingredients
3. In a measuring cup, combine the heavy cream, water and the optional 1 to 2 tsp sweet corn extract. Mix well.
4. Beat the eggs in a small bowl.
5. To the dry ingredients, add the milk mixture, the 2 beaten eggs and the melted butter.
6. Stir to combine. Do not over mix.
7. Carefully add the batter to the preheated skillet. The oil should be hot and the batter should sizzle when added.
8. Bake for 25-30 minutes. Start checking at 20 minutes. A toothpick inserted into the center should come out clean with a few crumbs.
9. Allow to cool in the skillet.
Thanks for the recipe. I'll have to check that out when I get through my current backlog of projects.
My hearing is bad, could you show all extracts up close so I can see the labels?? Thanks 💕👏🏼👏🏼 your videos!!
Unfortunately, the lens I was using has some autofocus issues. What you saw in the video is as good as it gets. When the are all on the cutting board, they actually look more clear.
I couldn't get to the name of the first one to mix with Amoretti, I am going to use Amoretti .
I just bought the oooflavors cornbread so, this was much appreciated and very timely!
Awesome. If you make any cool discoveries or find a great use for it, please let us know!
Amoretti is the way to go. I use it to make Keto cornbread.
I'll need to try out their other flavors. I've been purchasing a number of extracts and modernist cuisine ingredients lately to test out their impact in keto recipes.
@@SeriousKeto , I can't wait to see which ones you feature. Love your channel! PS. Keto cornbread does great as a Chaffee. Uses pork rinds.
can't wait for the tortilla recipe!
Only one more day.😉
I follow here on the Tube Sonal's Food... She has some lovely bread recipes for Keto and one is made from Flax... I made the flax one using the OOOFlavor Cornbread 20 drops.... After making it the way she does you can crisp it up in a skillet and it is so good... Just throwing that out there... Another good one is I seen you using the KetoConnect Bread Mix Mug recipe.. You can add a few drops of the OOOFlavor Maple to that and have a McGriddle..♥
Thanks for the heads up on the corn bread. As for the McGriddle, I will be posting my recipe / video next week. At the risk of sounding cocky, I think it is SPOT ON. I hope you'll give it a try. 😀
You really do have the best tshirts, and I really want one of these..LOL
And you think you are Jonesing for corn products? I live here in Rural Mexico, where fresh hot corn tortillas are everywhere, as well as tamales, and other corn based treats. All of which we can no longer eat. This would be awesome if you can come up with a substitute that I can get. One of our favorites is something called Tacos Pastor, served on either flour or corn tortillas and topped with various Keto safe goodies. Already eating them again with the baked cheddar tortillas and they are so good!! Thanks Steve!!
Well, then I know I have at least one person who will be prepared to make some tortillas when I release that video on Friday. I think that my corn tortilla batter will only need a couple of easy tweaks to make into masa para tamales.
@@SeriousKeto Well All Righty Then! I will be waiting!
Highfalootan (sp) has a corn bread video using a corn extract that is pricey but apparently, fantastic. Take a peek, may be a good pantry purchase.
I just got a bottle of OOOFlavors Corn Tortilla Extract. I had to order it direct because it's not sold on Amazon. I'll try that out in my next batch of tortillas and let people know what I think.
Great video steve!
Thanks!
It was fun, keep them coming
Oh, I will. You can count on it. 😀
Might need about 10 drops of the OOOflavors corn flavoring and/or probably the amoretti corn flavoring.
Unfortunately, what little information I could find about how much to use on their website was of little use and/or contradictory. I called OOOFlavors and asked if they had recommended ratios, say 1/4 tsp flavor per cup of batter or something like that, and they said "you'll just have to try it and see what works." Not very helpful.
I love your videos!
Thank you. 🙂
A swag will always get results!!
OoO stands for One on One btw....
I too thought it was ooo flavors but it is actually 3 o's that stand for One on One Flavors
I suppose I should have put a disclaimer about my sense of humor sometimes being a bit dry... 😉
I miss corn muffins and cornbread. Would love to know how these extracts taste without spending my life savings on buying them because some are really expensive...
So my conclusion after watching this is that the Amaretti is probably the one that tastes more like corn which was also the more expensive one or at least it was when I looked it up
True. Amoretti gives saffron a run for its money on cost.
Let us know if you try these extracts to amp up a chaffle. Your psyllium husk recommendation was very helpful.
Will do. I'm doing an extended fast next week, so I won't get back to experiments for another 10 days.
I have trouble with that word too...bahahaha 😂🤣😂🤣
Thank you for the great info.
I find I need to shoot that bit 3-4 times every video to get it right. 😄
one on one flavor or oooh yummy
Really informative! Thank you! Is there such a thing as non gmo corn extract?
I can't help you on that one. Sorry...
You can purchase those droppers and then you don’t have to guess or possibly waste the drops
I could probably use one from one of the liquid stevia bottle that is almost gone. Good idea!
Maybe faux popcorn jelly bellies, they are my favorite flavor but the sugar free commercial ones cause gastric issues with the sweetener they use plus you have to get the assortment and I don’t like all the flavors.
Candy making is out of my area of expertise....
Hi, this is one of the first videos I have seen from you. Thanks for what you do! Have you done this for apple flavors? Like for apple cider donuts?
I have not
Maybe there wasn't at the time of this video, but just today I saw that Ooo Flavors has a guide on their website for how many drops per cup of "flour" in your recipe.
Steve have you ever tried Diedre's vital wheat gluten bread?
There is an even better adaptation of it from a channel called "I don't sugar coat" which swaps out flax for Lupin flour.
I have not.
The extracts are already outrageously priced, and if you have to use 8 drops for a small pancake, imagine how much you'd have to use to make something like cornbread!
They are very over priced. I’m continuing to look for other alternatives.
Ooooooh I want to try this....😅
you dig.... lol ...hadn't heard that one in 50yrs !!!!! lol !!!!😄😄😄
Well, I'm over 50, so I guess that make sense. 🙃
@@SeriousKeto that makes two of us!!!! ....keep up the good work! alot of us have no clue in the kitchen... i have one or two tricks and need to expand!!!!!!! you make me think !!!!!! 👍👍👍👍👍
John, the kitchen should be one of the two funnest rooms in the house. My main goal with this channel is to get people to feel free to experiment and have fun trying out ideas to up their keto / lowcarb game. Glad to have you here for the ride!
@@SeriousKeto I'm fastening my seatbelt !!!! 😁
"OOO" stands for "One on One" Flavors.
I found that out after going to their website. It may have also said that on their bottle, but I didn't have my reading glasses on. 🤓
OOOflavors has a corn tortilla flavor, too :)
hmmm.... I'll have to investigate that. Thanks!
Th OOOflavors brand also seems to intensify overnight. If you have the time or inclination, make one and refrigerate it overnight and try it again.
That is good info. Thanks again. 👍👍
I say it like you but ooo stands for one on one extracts. Have you ever heard you can replace popcorn with popped Sorghum? I’m not clear if it’s really keto friendly but worth looking in to and if it is ok you could have a great think going and use your extract
Unfortunately, sorghum is one of the many grains that is not keto-friendly. Probably just as well, as my pantry is getting awfully full with all of these keto flour experiments I'm doing. 😀
Hey, PLEASE, advise!!! I have a question: it is not about corn bread, but it is about “corn starch”. I am using “xantam gum” to try the same effect, but this gum gives my food a slime feeling. I really don’t like the stickiness and this slime feeling. Is there another thing that I can use that does a better job, closer to what corn starch does???
Awesome investigation! I love this!
Unrelated: do you see a chiropractor? Your shoulders and hips look a little tilted. You might try out a couple visits. See if you feel different
I have in the past, but my insurance doesn't cover the $50/visit.
Maybe try a savory snack with the buttered popcorn flavoring? I miss chips and Cheetos and such.
I actually have a plan that, if successful, will result in a snack about the size of a corn pop cereal nugget. The plan, like all of my plans, seems good in my brain. It's in the actual execution that things tend to go sideways.😄
Steve, the Rookie here. I came across last year a 100%, 100proof corn whiskey that is just like drinking liquid sweet corn. Its a bottled in bond whiskey called Mellow Corn. It runs about $18/750ml bottle.
I'm wondering if a quarter cup of that whiskey baked into a batch of cornbread could be a substitute for extract, especially considering the rise in price of the extract.
Have you cooked with whiskey before since it is zero carb?
I have not cooked with whiskey before -- I've cooked with bourbon and I've cooked with tequila, though. I'll make a note to look for it the next time I go to the liquor store (though I don't know when that will be, as I pretty much get all my liquor at Costco).
Side note: Last time I was at Costco, they had a peanut butter whiskey. It sounded just crazy enough for me to try it. Wow. That stuff goes down super easy and it tastes delightful. A whiskey purist would likely find it insulting that it's labeled "whiskey", but I enjoyed it.
hmm...what about supporting the extract with salt(kosher/pink), acid,(lemon) or sweet(stevia)? As expensive as the flavors are they might need a little help.
I'll definitely continue to experiment and share my results.
Does anyone know the nutritional info on the Amoretti? Somewhere I saw 23 calories and 2 carbs in 1 tsp! But there is NO nutrtiona info on their website.
OOO = One On One-I'm sure you know that by now! ;) That's the one I bought!
I knew it then, too. That's my sense of humor. 😉
@@SeriousKeto That's just another reason to love your channel!
Why not a cornbread Chaffle?
No reason a person couldn't do that. 😀
000 stands for (One on One) flavors
and LOL stands for "laugh out loud" but some people say "lawl". I'll keep saying "oooooh" and see if it catches on. 😄
maybe it will..lol back when I first quit smoking I used vaping to do it so as a by-product I learned to make my own e-liquid and flavoring was a big part of it. Here is one of the sites I used to buy flavorings from. incase you need a larger selection www.bullcityflavors.com/
I'll make a note of that. I just got a number of extracts/concentrates from another vendor and I need to try those out. Thanks!
Thaaaank youuu
I’ve wanted to try these but reviews on Amazon are pitiful. Now seeing this, glad I’ve passed.
I've found that most extracts/concentrates are pretty disappointing.
Thank you for your workout in tasting these different drops bc that helps with getting some kind of corn taste!
I Do My Practical
New subscriber, just found you a couple days ago. Do you have a "flour tortilla" recipe? Or one that you like the best? I feel like I've tried so many and just haven't found one we like, however, I will be anxious to see your corn tortilla recipe.
I feel that a flour tortilla could be tough -- both texture and taste. That said, I'd put my corn tortilla up against any keto tortilla I've tried yet. At some point, I'll try seeing what I can do for a flour tortilla, but I'm not optimistic.
I keep asking about your SCALE-!!! Please give link for it :)
I got it at Costco, but they don't sell it anymore. And Amazon doesn't carry it. Sorry...
I found a can of baby corn with 1 carb per serving, let me know if you have ever used it in your almond flour for cornbread.......
Actually, wait for Friday -- you'll see it in my keto corn tortilla video.
Hey Steve, how much do u pay for the corn extract? Can it b bought in stores? If so, where? Thanks!
I include the Amazon links in the description. It's not cheap.
Hey Steve... can you add this to your next 'flavors' test? Reviews on Amazon are all over the place and would like your opinion.
Corn Silk Alcohol-FREE Liquid Extract, Organic Corn Silk (Zea Mays) Dried Silk Glycerite Hawaii Pharm Natural Herbal Supplement 2 oz
Sorry don't know how to copy in a short Amazon link...
I have that on my Amazon wish list. At some point, I'll get around to it -- but like you, I was also kind of waiting for more reviews.
The Amoretti is liquid gold. It costs small fortune.
Nope. It's not cheap.
@@SeriousKeto For the price they charge it should carry a better corn taste.
@@mikeware1764 It has a decent corn taste, but it requires quite a bit more than the bottle indicates. When I post my corn tortilla, I'll have to figure out how many batches a bottle would yield (in the spirit of full disclosure).
I know this is an older video but could you use the popcorn flavored ones with pork rinds?
you mean with the pork rind tortillas?
@@SeriousKeto more like flavoring pork rinds for snacks, so they taste like popcorn
I'm not sure. I've yet to be really impressed most of the extracts I've used (or mis-used). I called OOO Flavors to talk to them about ratios and found them to not be especially helpful.
I don't know if you could dilute the popcorn drops in a neutral flavored oil and then put it in a spritz bottle and spray some pork rinds if that would get your desired effect.
@@SeriousKeto definitely possible, thanks for the reply 😊
I tried the OOOFlavors cornbread extract, and I could only taste Banana. There were a lot of other reviewers that had the same experience.
Did you add it to something or taste it straight from the bottle? I find most extracts taste "wrong" unless added to a baked good.
Serious Keto I used it in a baked Keto cornbread recipe. Btw, I have been making a Taffle Bowl recipe I invented and filling it with taco filling and fixings. It folds everything up perfectly.
I heard that comment before and decided to try it myself. Everyone has different tastes. Hopefully it taste like cornbread!