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Before you jump to Fat-free Buttermilk Corn Bread recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
Making the decision to eat healthily offers great benefits and is becoming a more popular way of living. There are many diseases linked with a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and high blood pressure. Everywhere you look, people are encouraging you to live a more healthy lifestyle but on the other hand, you are also being encouraged to rely on convenience foods that can affect your health in a terrible way. In all probability, most people think that it takes a lot of work to eat healthily and that they will need to drastically change their way of life. Contrary to that information, people can alter their eating habits for the better by implementing several small changes.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping since you most likely purchase lots of items out of habit. For example, in all likelihood you have never checked the box of your favorite cereal to find out how much sugar it has. Having a bowl of oatmeal will supply you with the energy to face the day while protecting your heart simultaneously. Add fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can be a regular part of your new healthy eating plan.
As you can see, it is not difficult to begin making healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to fat-free buttermilk corn bread recipe. You can cook fat-free buttermilk corn bread using 11 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to prepare Fat-free Buttermilk Corn Bread:
- Use 80 grams cake flour
- Prepare 80 grams corn meal
- Use 1 1/2 tsp aluminium-free baking powder
- Provide 2 eggs
- Use 120 grams sweet potatoes, steamed and mashed
- Get 1 pinch salt
- Use 40-60 grams or so sugar or artificial sweeteners
- Get 160 grams total soy milk "buttermilk": 145 g sweetened soy milk + 10 g vinegar (apple vinegar recommended or lemon juice)
- Prepare 160 grams total or regular milk "buttermilk" - 155g milk + 5 g vinegar (apple recommended) or lemon juice
- Use Alternatively, Use "buttermilk" Made with Yogurt. This Makes Very Light Cornbread and Is Recommended.
- Prepare 160 grams total mix 1 part plain yogurt or soy milk yogurtwith 5 parts milk
Instructions to make Fat-free Buttermilk Corn Bread:
- Mix 145 g of sweetened soy milk with 1 tablespoon (15 g) of vinegar, apple vinegar or lemon juice until thickened.
- (If you're using milk, mix 155 g of milk with 1 teaspoon (5g) of rice or apple vinegar or lemon juice.)
- Mash up the steamed sweet potatoes well. Combine with the egg, prepared "buttermilk," sugar and salt, and mix until smooth.
- Sift the floury ingredients. Cut it into the Step 3 mixture to combine. Don't overmix.
- Line a 18 cm square pan with parchment paper, and pour in the batter.
- Bake in a 170 °C oven for 40 to 45 minutes. Adjust the time depending on your oven.
- 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. Adjust the amount to your liking.
- If you include some condensed milk in the liquid mixture, the cornbread will have a crispy finish.
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