Fat-Free Cornbread
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 tarafından hazırlanan özgün tarif
- Toplam süre
- 50 dk.
- Porsiyon
- 9
- Zorluk
- Kolay
Alerjen bilgisi: yumurta, gluten ve süt içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
- 1,25 su bardağıcornmeal
- 0,33 su bardağıwhole wheat flour
- 1 çay kaşığıbaking powder
- 1 çay kaşığıbaking soda
- 0,5 çay kaşığısalt
- 60 gcarrot, finely grated
- 1 yemek kaşığıapple juice concentrate
- 1 su bardağınonfat buttermilk
- 2 adetegg white
Ekipman
8-inch square baking pan · spatula · large bowl · wire rack · medium bowl · whisk · oven
Hazırlanışı
Adım adım
- 1
Preheat your oven to 350°F (175°C) and prepare an 8-inch square nonstick baking pan.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
- 5
Pour the wet ingredient mixture into the bowl of dry ingredients.
Yaklaşık 1 dk.
- 6
Gently fold the ingredients together with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
- 8
Bake for 20-25 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
Yaklaşık 25 dk.
- 9
Remove the pan from the oven and let the cornbread cool on a wire rack for at least 10 minutes before slicing.
Aşçının notu: Letting it cool slightly helps it set and makes for cleaner slices.
Tazeliğini koruyun
Store in an airtight container at room temperature for up to 2 days or in the refrigerator for longer.
Reheat individual slices in the microwave for 15-20 seconds or wrapped in foil in a toaster oven.