Easiest Way to Prepare Ultimate Low Calorie. My Quick Corn Bread
Hey everyone, hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, How to Prepare Favorite Low Calorie. My Quick Corn Bread. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Low Calorie. My Quick Corn Bread, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Low Calorie. My Quick Corn Bread delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Low Calorie. My Quick Corn Bread is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have Low Calorie. My Quick Corn Bread using 11 ingredients and 9 steps. Here is how you can achieve that.
Corn bread originated in the frontier era in the U.S., when food was scarce and so corn flour was mixed with flour.
This is very hearty and satisfying with the sweetness of the corn.
Make sure to bake immediately after mixing the mixture with the dry ingredients. If time lapses before baking, the baking soda won't function well and the bread won't rise. Recipe by pogue
Ingredients and spices that need to be Get to make Low Calorie. My Quick Corn Bread:
- 120 grams Cake flour
- 120 grams Corn meal (or corn grits)
- 50 grams Raw cane sugar
- 2 pinch Salt
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 30 grams Oil of your choice (or melted butter)
- 200 ml Milk or soy milk
- 1 tbsp Vinegar (or lemon juice)
- 1 Egg (I bake without it most of the time.)
- 100 grams Whole corn kernels (optional)
Instructions to make Low Calorie. My Quick Corn Bread
- 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.
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So that is going to wrap this up with this exceptional food Recipe of Any-night-of-the-week Low Calorie. My Quick Corn Bread. Thank you very much for your time. I'm sure that you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!