we want to share a recipe low calorie. my quick corn bread that is delicious? How to make it is indeed Very easy. If you want to process low calorie. my quick corn bread which has aroma and taste that able provoke appetite.

Many things that can affect the taste quality of low calorie. my quick corn bread, first from the type of ingredients, then selection of fresh ingredients |good, until how to process and serve. No need bewildered if want prepare low calorie. my quick corn bread delicious as long as you know the how then this dish able become serving special. And worthy of serving for anyone.

Ingredients and seasonings required in make

1. Prepare 120 grams Cake flour
2. Prepare 120 grams Corn meal (or corn grits)
3. Prepare 50 grams Raw cane sugar
4. Prepare 2 pinch Salt
5. Take 2 tsp Baking powder
6. Take 1/2 tsp Baking soda
7. Use 30 grams Oil of your choice (or melted butter)
8. Prepare 200 ml Milk or soy milk
9. Prepare 1 tbsp Vinegar (or lemon juice)
10. Prepare 1 Egg (I bake without it most of the time.)
11. Prepare 100 grams Whole corn kernels (optional)

Spray the parchment paper with vegetable oil cooking spray, if desired. In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain.

Instructions to make Low Calorie. My Quick Corn Bread:

1. 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.
2. Preheat the oven to 190℃. Combine all the dry ingredients in a bowl and mix well with a spoon. Add oil and stir lightly.
3. In a different container, add soy milk, vinegar, and egg and mix together. (Add corn and/or cheese here if you'd like.)
4. 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.
5. 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.
6. Serve with bacon and/or homemade sausages. With plenty of veggies too. A harmony of sweetness and saltiness.
7. Serve with chili beans while hot. Heat in the oven when cold. A very hearty and satisfying corn bread with its sweetness.
8. 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!
9. 978 calories in total. 122 calories per piece. This can be made without egg too for those with allergies.
10. Done and ready to serve!

Add the mashed beans, sour cream and hot water to the dry ingredients, blend but do not beat. Line a square pan with baking paper and set it aside. Add cornmeal, heavy whipping cream and apple cider vinegar (or buttermilk!) to a medium bowl. Line a a muffin tray with paper liners (or butter. Low-Fat Cornbread Recipe: How to Make It

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