Side DishSnack

Fat-Free Cornbread

Name: Fat-Free Cornbread
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Yield: 9 racions
Cuisine: american
Ingredients: 1,25 tassa cornmeal; 0,33 tassa whole wheat flour; 1 ct baking powder; 1 ct baking soda; 0,5 ct salt; 60 g carrot finely grated; 1 cs apple juice concentrate; 1 tassa nonfat buttermilk; 2 u egg white

A simple, healthier take on classic cornbread, this recipe uses no oil or butter. Nonfat buttermilk and grated carrots provide ample moisture, resulting in a tender and flavorful side dish perfect with soups or stews.

Una recepta original de Forkin

Temps total: 50 min
Racions: 9
Dificultat: Fàcil

Vegetariana

Informació sobre al·lèrgens: pot contenir ous, gluten i llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

1,25 tassacornmeal
0,33 tassawhole wheat flour
1 ctbaking powder
1 ctbaking soda
0,5 ctsalt
60 gcarrot, finely grated
1 csapple juice concentrate
1 tassanonfat buttermilk
2 uegg white

Estris

8-inch square baking pan · spatula · large bowl · wire rack · medium bowl · whisk · oven

Elaboració

Pas a pas

1
Preheat your oven to 350°F (175°C) and prepare an 8-inch square nonstick baking pan.
Uns 3 min
Nota de cuina: If you don't have a nonstick pan, you can lightly grease a regular pan or line it with parchment paper.
2
In a large bowl, whisk together the cornmeal, whole wheat flour, baking powder, baking soda, and salt until well combined.
Uns 2 min
Nota de cuina: Combining the dry ingredients first ensures the leavening agents are evenly distributed.
3
In a separate medium bowl, beat the egg whites with a whisk until they become light and foamy.
Uns 2 min
Nota de cuina: Foamy egg whites add lightness to the cornbread's texture.
4
Stir the nonfat buttermilk, apple juice concentrate, and grated carrot into the foamy egg whites.
Uns 2 min
5
Pour the wet ingredient mixture into the bowl of dry ingredients.
Uns 1 min
6
Gently fold the ingredients together with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
Uns 1 min
Nota de cuina: Overmixing can develop the gluten in the flour and make the cornbread tough.
7
Pour the batter into the prepared baking pan and use the spatula to spread it into an even layer.
Uns 1 min
8
Bake for 20-25 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
Uns 25 min
9
Remove the pan from the oven and let the cornbread cool on a wire rack for at least 10 minutes before slicing.
Nota de cuina: Letting it cool slightly helps it set and makes for cleaner slices.

Conservació

Com conservar-ho

Store in an airtight container at room temperature for up to 2 days or in the refrigerator for longer.

Com reescalfar-ho

Reheat individual slices in the microwave for 15-20 seconds or wrapped in foil in a toaster oven.