Side DishSnack

Fat-Free Cornbread

Name: Fat-Free Cornbread
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Yield: 9人分
Cuisine: american
Ingredients: 1.25 カップ cornmeal; 0.33 カップ whole wheat flour; 1 小さじ baking powder; 1 小さじ baking soda; 0.5 小さじ salt; 60 g carrot finely grated; 1 大さじ apple juice concentrate; 1 カップ nonfat buttermilk; 2 個 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.

Forkinによるオリジナルレシピ

合計時間: 50 分
人数: 9
難易度: 簡単

ベジタリアン

アレルゲン情報： 卵、グルテン、乳を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

1.25 カップcornmeal
0.33 カップwhole wheat flour
1 小さじbaking powder
1 小さじbaking soda
0.5 小さじsalt
60 gcarrot, finely grated
1 大さじapple juice concentrate
1 カップnonfat buttermilk
2 個egg white

調理器具

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

作り方

手順

1
Preheat your oven to 350°F (175°C) and prepare an 8-inch square nonstick baking pan.
約3 分
調理のヒント： 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.
約2 分
調理のヒント： 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.
約2 分
調理のヒント： 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.
約2 分
5
Pour the wet ingredient mixture into the bowl of dry ingredients.
約1 分
6
Gently fold the ingredients together with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
約1 分
調理のヒント： 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.
約1 分
8
Bake for 20-25 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
約25 分
9
Remove the pan from the oven and let the cornbread cool on a wire rack for at least 10 minutes before slicing.
調理のヒント： Letting it cool slightly helps it set and makes for cleaner slices.

おいしく保存

保存方法

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

温め直し

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