Recipe of Any-night-of-the-week Low Calorie. My Quick Corn Bread

Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, low calorie. my quick corn bread. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Low Calorie. My Quick Corn Bread is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Low Calorie. My Quick Corn Bread is something which I’ve loved my whole life. They’re nice and they look wonderful.

This cornbread recipe contains no oil and tastes very, very good. Serve warm with honey, butter or margarine. Learn how to prepare this easy Low-Calorie Corn Bread recipe like a pro. Combine butter, sour cream, creamed corn, cheese, egg, and egg whites in a medium bowl.

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

The ingredients needed to make Low Calorie. My Quick Corn Bread:

1. Make ready 120 grams Cake flour
2. Make ready 120 grams Corn meal (or corn grits)
3. Get 50 grams Raw cane sugar
4. Prepare 2 pinch Salt
5. Prepare 2 tsp Baking powder
6. Get 1/2 tsp Baking soda
7. Take 30 grams Oil of your choice (or melted butter)
8. Make ready 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. Take 100 grams Whole corn kernels (optional)

This makes it low in starch content which means lower sugar and carbs. An easy recipe for classic cornbread with a healthy makeover! Lightly sweetened, perfectly tender & absolutely guilt-free! Occasionally, Mom whips up a batch of cornbread while the soup cooks.

Instructions 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.

Lightly sweetened, perfectly tender & absolutely guilt-free! Occasionally, Mom whips up a batch of cornbread while the soup cooks. She usually follows the directions from one of our old well-worn. We're making low carb cornbread with corn extract to give it that traditional corn flavor How To Store Low Carb Cornbread. My gluten free cornbread with almond flour can I love how quick and easy this is to make, and it tasted delicious!

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