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

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, low calorie. my quick corn bread. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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! 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.

Low Calorie. My Quick Corn Bread is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Low Calorie. My Quick Corn Bread is something that I have loved my whole life.

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

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

I was pleased with the results. The family loves the cornbread, and I can eat it guilt free! Corn bread originated in the frontier era in the U. S., when food was scarce and so corn flour was mixed with flour.

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.

This is very hearty and satisfying with the sweetness of the corn. Make sure to bake immediately after mixing the mixture with. My Quick Corn Bread step by step. The grainy texture of English muffins. It has been used as a flour substitute since dawn of time when food was scarce.

So that’s going to wrap this up with this special food low calorie. my quick corn bread recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!