Low Calorie. My Quick Corn Bread

Name: Low Calorie. My Quick Corn Bread
Yield: 8 servings
Cuisine: American
Ingredients: 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)

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

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Ingredients

8 servings

120 gramsCake flour
120 gramsCorn meal (or corn grits)
50 gramsRaw cane sugar
2 pinchSalt
2 tspBaking powder
1/2 tspBaking soda
30 gramsOil of your choice (or melted butter)
200 mlMilk or soy milk
1 tbspVinegar (or lemon juice)
1Egg (I bake without it most of the time.)
100 gramsWhole corn kernels (optional)

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Steps

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.