Free Recipe Cornbread, Almost Fatfree
Recipe Type: B Recipes
Recipe Preparation: bake
Cooking Ingredients for Cornbread, Almost Fatfree Recipe
2 tb Brown sugar
2 Egg whites; or 1/4 cup Egg
-Beaters
3/4 c Nonfat plain yogurt; or
-buttermilk
1/2 c Cooked pumpkin; or winter
-squash or sweet potato
1 c Cornmeal
1 c Unbleached all-purpose flour
1/2 ts Salt
1 tb Baking powder
Cornbread, Almost Fatfree Preparation
Preheat the oven to 350F. Prepare an 8 inch square pan or a 9 inch round pan with cooking spray. In a large bowl, beat the brown sugar, egg, yogurt, and pumpkin until frothy. Sift the cornmeal, flour,salt, and baking powder into the mixing bowl. Gently fold the dry ingredients into the wet ingredients until just mixed. Spread the batter into the pan, and bake for 20 – 25 minutes or until a toothpick inserted in the middle comes out clean. Variation: For a lighter texture, add 1/4 cup canola oil and 1 egg yolk to the wet ingredients. NOTES : Pumpkin is this recipe”s secret ingredient. It lends a deep golden color and welcome moistness to an already exceptional bread. Recipe by: Moosewood Restaurant Lowfat Favorites Posted to EAT-LF Digest by Ellen C. <ellen@brakes.elekta.com> on Jan 2, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 8
How Do You Cook Cornbread, Almost Fatfree?
If you know a better Cornbread, Almost Fatfree Recipe please comment below.