Low Calorie. My Quick Corn Bread. Full nutritional breakdown of the calories in Quick Low-Fat Corn Bread based on the calories and nutrition in each ingredient, including Canola Oil, Flour, white, Yellow Cornmeal, Granulated Sugar, Milk, nonfat and the other ingredients in this recipe. This easy cornbread recipe works equally well with yellow, white or blue cornmeal, which is produced by grinding dry raw corn grains until Did you know the color of cornbread changes based on the type of corn from which it's ground? Learn how to make Quick Corn Bread with Smoky-Sweet Butter.
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Black-eyed peas and black beans are marinated in a fiery, flavorful mixture.
You can cook Low Calorie. My Quick Corn Bread using 11 ingredients and 9 steps. Here is how you cook that.
Ingredients of Low Calorie. My Quick Corn Bread
- It's 120 grams of Cake flour.
- It's 120 grams of Corn meal (or corn grits).
- Prepare 50 grams of Raw cane sugar.
- Prepare 2 pinch of Salt.
- Prepare 2 tsp of Baking powder.
- You need 1/2 tsp of Baking soda.
- It's 30 grams of Oil of your choice (or melted butter).
- You need 200 ml of Milk or soy milk.
- It's 1 tbsp of Vinegar (or lemon juice).
- It's 1 of Egg (I bake without it most of the time.).
- It's 100 grams of Whole corn kernels (optional).
This is great with tortilla chips or bread -- and plenty of cold iced tea! in Baking· Clean Eating· Gluten Free· Low Fat· Low Sugar· Quick Breads· Sides· Vegetarian. It adds the same moisture as extra butter or oil for a fraction of the calories, and it gives your cornbread a protein boost, too! Perhaps no bread in the world is quite as good as Southern corn bread, and perhaps no bread in the world is quite as bad as the. Corn bread is one of our favorites foods, and although I'll Boston Market makes it best and he'll say his grandma does, I think we can both agree on this being The best cornbread is also served alongside other amazing dishes, such as our low carb sweet potato casserole and green bean casserole!
Low Calorie. My Quick Corn Bread instructions
- Organic corn meal. Corn flour. The grainy texture of English muffins. It has been used as a flour substitute since dawn of time when food was scarce..
- Preheat the oven to 190℃. Combine all the dry ingredients in a bowl and mix well with a spoon. Add oil and stir lightly..
- In a different container, add soy milk, vinegar, and egg and mix together. (Add corn and/or cheese here if you'd like.).
- Add the mixture from Step 3 to Step 2 and fold in lightly with a rubber spatula. Pour the batter into mold coated with oil. Tap the mold twice from up top and smooth out the batter..
- Bake for about 20 minutes in the preheated oven at 190℃. It's done if a bamboo skewer inserted into the middle comes out clean..
- Serve with bacon and/or homemade sausages. With plenty of veggies too. A harmony of sweetness and saltiness..
- Serve with chili beans while hot. Heat in the oven when cold. A very hearty and satisfying corn bread with its sweetness..
- Bake for 20 to 25 minutes at 180℃ when doing so in muffin cups. Also yummy to garnish with butter and maple syrup while hot!.
- 978 calories in total. 122 calories per piece. This can be made without egg too for those with allergies..
Free online calorie counter and diet plan. Lose weight by tracking your caloric intake quickly and easily. Serving Size Full nutritional breakdown of the calories in Quick Mexican Cornbread based on the calories and nutrition in each ingredient Your daily values may be higher or lower depending on your calorie needs. Calories per serving of Quick Mexican Cornbread. This recipe also may be used for muffins.
