Fat-Free Cornbread

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Preheat your oven to 350°F (175°C) and prepare an 8-inch square nonstick baking pan.

   Ongeveer 3 min

   Tip van de kok: If you don't have a nonstick pan, you can lightly grease a regular pan or line it with parchment paper.

2. 2

   In a large bowl, whisk together the cornmeal, whole wheat flour, baking powder, baking soda, and salt until well combined.

   Ongeveer 2 min

   Tip van de kok: Combining the dry ingredients first ensures the leavening agents are evenly distributed.

3. 3

   In a separate medium bowl, beat the egg whites with a whisk until they become light and foamy.

   Ongeveer 2 min

   Tip van de kok: Foamy egg whites add lightness to the cornbread's texture.

4. 4

   Stir the nonfat buttermilk, apple juice concentrate, and grated carrot into the foamy egg whites.

   Ongeveer 2 min

5. 5

   Pour the wet ingredient mixture into the bowl of dry ingredients.

   Ongeveer 1 min

6. 6

   Gently fold the ingredients together with a spatula until just combined. Be careful not to overmix; a few lumps are okay.

   Ongeveer 1 min

   Tip van de kok: Overmixing can develop the gluten in the flour and make the cornbread tough.

7. 7

   Pour the batter into the prepared baking pan and use the spatula to spread it into an even layer.

   Ongeveer 1 min

8. 8

   Bake for 20-25 minutes, until the top is golden and a toothpick inserted into the center comes out clean.

   Ongeveer 25 min

9. 9

   Remove the pan from the oven and let the cornbread cool on a wire rack for at least 10 minutes before slicing.

   Tip van de kok: Letting it cool slightly helps it set and makes for cleaner slices.