Low Calorie. My Quick Corn Bread
Low Calorie. My Quick Corn Bread

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, low calorie. my quick corn bread. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Low Calorie. My Quick Corn Bread is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Low Calorie. My Quick Corn Bread is something which I have loved my entire life. They are fine and they look fantastic.

Corn bread originated in the frontier era in the U. S., when food was scarce and so corn flour was mixed with flour. This is very hearty and satisfying with the sweetness of the corn.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook low calorie. my quick corn bread using 11 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Low Calorie. My Quick Corn Bread:
  1. Take 120 grams Cake flour
  2. Make ready 120 grams Corn meal (or corn grits)
  3. Prepare 50 grams Raw cane sugar
  4. Get 2 pinch Salt
  5. Make ready 2 tsp Baking powder
  6. Take 1/2 tsp Baking soda
  7. Prepare 30 grams Oil of your choice (or melted butter)
  8. Get 200 ml Milk or soy milk
  9. Make ready 1 tbsp Vinegar (or lemon juice)
  10. Prepare 1 Egg (I bake without it most of the time.)
  11. Get 100 grams Whole corn kernels (optional)

I played around with one of our favorite recipes to try and come up with a balance between the two. I was pleased with the results. The family loves the cornbread, and I can eat it guilt free! I am having a really hard time finding really low fat recipes now that everybody and their grandmother is onboard the Keto Diet Train, lol!

Steps to make Low Calorie. My Quick Corn Bread:
  1. Organic corn meal. Corn flour. The grainy texture of English muffins. It has been used as a flour substitute since dawn of time when food was scarce.
  2. Preheat the oven to 190℃. Combine all the dry ingredients in a bowl and mix well with a spoon. Add oil and stir lightly.
  3. In a different container, add soy milk, vinegar, and egg and mix together. (Add corn and/or cheese here if you'd like.)
  4. Add the mixture from Step 3 to Step 2 and fold in lightly with a rubber spatula. Pour the batter into mold coated with oil. Tap the mold twice from up top and smooth out the batter.
  5. Bake for about 20 minutes in the preheated oven at 190℃. It's done if a bamboo skewer inserted into the middle comes out clean.
  6. Serve with bacon and/or homemade sausages. With plenty of veggies too. A harmony of sweetness and saltiness.
  7. Serve with chili beans while hot. Heat in the oven when cold. A very hearty and satisfying corn bread with its sweetness.
  8. Bake for 20 to 25 minutes at 180℃ when doing so in muffin cups. Also yummy to garnish with butter and maple syrup while hot!
  9. 978 calories in total. 122 calories per piece. This can be made without egg too for those with allergies.

I've had gastric bypass surgery so fat is my enemy (as well as very heavy dairy too). I love the brilliant sub of applesauce for most of the traditional fat in cornbread. Thanks for a great low-fat recipe Maria! I'm originally from SC so I'm kinda picky about my cornbread. Mama and Granmama were great cornbread makers.

So that’s going to wrap this up with this exceptional food low calorie. my quick corn bread recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!