Side DishSnack

Fat-Free Cornbread

Name: Fat-Free Cornbread
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Yield: 9 portioner
Cuisine: american
Ingredients: 1,25 kop cornmeal; 0,33 kop whole wheat flour; 1 tsk. baking powder; 1 tsk. baking soda; 0,5 tsk. salt; 60 g carrot finely grated; 1 spsk. apple juice concentrate; 1 kop nonfat buttermilk; 2 stk. 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.

En original opskrift af Forkin

Tid i alt: 50 min.
Portioner: 9
Sværhedsgrad: Nem

Vegetarisk

Allergenoplysninger: kan indeholde æg, gluten og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

1,25 kopcornmeal
0,33 kopwhole wheat flour
1 tsk.baking powder
1 tsk.baking soda
0,5 tsk.salt
60 gcarrot, finely grated
1 spsk.apple juice concentrate
1 kopnonfat buttermilk
2 stk.egg white

Udstyr

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

Fremgangsmåde

Trin for trin

1
Preheat your oven to 350°F (175°C) and prepare an 8-inch square nonstick baking pan.
Ca. 3 min.
Kokkens note: 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.
Ca. 2 min.
Kokkens note: 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.
Ca. 2 min.
Kokkens note: 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.
Ca. 2 min.
5
Pour the wet ingredient mixture into the bowl of dry ingredients.
Ca. 1 min.
6
Gently fold the ingredients together with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
Ca. 1 min.
Kokkens note: 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.
Ca. 1 min.
8
Bake for 20-25 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
Ca. 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.
Kokkens note: Letting it cool slightly helps it set and makes for cleaner slices.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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