mandag 7. februar 2011

Fat free cornbread

 I have said it before and I will say it again, after spending so many vacations in the States I have never had cornbread, so finally this weekend I tried to make a fat free variation and it turned out great. It sounds so good to have fresh and warm cornbread with a nice turkey or fried chicken (no more fried stuff for me though).

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.

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