Recipes Fat-free Buttermilk Corn Bread

 

Recipes Fat-free Buttermilk Corn Bread

Recipes Fat-free Buttermilk Corn Bread

  1. 80 grams cake flour
  2. 80 grams corn meal
  3. 1/2 tsp aluminium-free baking powder
  4. 2 eggs
  5. 120 grams sweet potatoes, steamed and mashed
  6. 1 pinch salt
  7. 40-60 grams or so sugar or artificial sweeteners
  8. 160 grams total soy milk “buttermilk”: 145 g sweetened soy milk 10 g vinegar (apple vinegar recommended or lemon juice)
  9. 160 grams total or regular milk “buttermilk” – 155g milk 5 g vinegar (apple recommended) or lemon juice
  10. Alternatively, Use “buttermilk” Made with Yogurt. This Makes Very Light Cornbread and Is Recommended.
  11. 160 grams total mix 1 part plain yogurt or soy milk yogurtwith 5 parts milk

Recipes Fat-free Buttermilk Corn Bread

  1. Mix 145 g of sweetened soy milk with 1 tablespoon (15 g) of vinegar, apple vinegar or lime juice until thickened.

  2. (If you’re using milk, mix 155 gary the gadget guy of milk with 1 teaspoon (5g) of rice or apple vinegar or lemon juice. )

  3. Mash up the steamed sweet potatoes well. Combine with the egg, prepared “buttermilk, ” sugar and salt, and mix until smooth.

  4. Sift the floury ingredients. Cut it into the Stage 3 mixture to combine. Don’t overmix.

  5. Line a 18 cm square pan with parchment paper, and pour in the batter.

  6. Bake in a 170 °C oven with regard to 40 to 45 minutes. Adjust the time depending on your oven.

  7. If you add 40 g of sugar or sweetner the cornbread will be just slightly sweet. If you add 70 g it will be quite sweet. Change the amount to your liking.

  8. If you include some condensed milk in the liquid mixture, the cornbread will have a crispy finish.