Next time I will try it out with a couple of tbsp of fat free sour cream/yoghurt to make it more juicy.
Here is how the corn bread was made
1 cup/ 2 1/2 dl cornmeal
1 cup/ 2 1/2 dl all- purpose flower (wheat flour)
3 tbsp sugar
4 tsp baking powder
3/4 tsp salt
4 egg whites
1 cup/ 2 1/2 dl skimmed milk
4 tbsp mct-oil
You can also add 2 tbsp of fat free sour cream/yoghurt a more juicy cornbread.
Mix all the dry ingredients in a bowl and add all the liquids and stir lightly until it is mixed together. Grease a baking pan and pour pour the batter in. Bake the corn bread at 390 degrees F/200 degrees C in the midle of the oven for about 20-25 minuts or until it is nice and golden.
|A perfect description of my cornbread.|