Side DishSnack

Fat-Free Cornbread

Name: Fat-Free Cornbread
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Yield: 9 servings
Cuisine: american
Ingredients: 1.25 cup cornmeal; 0.33 cup whole wheat flour; 1 tsp baking powder; 1 tsp baking soda; 0.5 tsp salt; 60 g carrot finely grated; 1 tbsp apple juice concentrate; 1 cup nonfat buttermilk; 2 pcs 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.

An original recipe by Forkin

Total time: 50 min
Serves: 9
Difficulty: Easy

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1.25 cupcornmeal
0.33 cupwhole wheat flour
1 tspbaking powder
1 tspbaking soda
0.5 tspsalt
60 gcarrot, finely grated
1 tbspapple juice concentrate
1 cupnonfat buttermilk
2 pcsegg white

Equipment

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

The method

Step by step

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

Keep it good

Storage

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

Reheating

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