Fat-free Buttermilk Corn Bread

Name: Fat-free Buttermilk Corn Bread
Yield: 6 servings
Cuisine: British
Ingredients: 80 grams cake flour; 80 grams corn meal; 1 1/2 tsp aluminium-free baking powder; 2 eggs; 120 grams sweet potatoes, steamed and mashed; 1 pinch salt; 40-60 grams or so sugar or artificial sweeteners; 160 grams total soy milk "buttermilk": 145 g sweetened soy milk + 10 g vinegar (apple vinegar recommended or lemon juice); 160 grams total or regular milk "buttermilk" - 155g milk + 5 g vinegar (apple recommended) or lemon juice; Alternatively, Use "buttermilk" Made with Yogurt. This Makes Very Light Cornbread and Is Recommended.; 160 grams total mix 1 part plain yogurt or soy milk yogurtwith 5 parts milk

cookpad.japan @cookpad_jp

The mock buttermilk shown here makes this cornbread moist and fragrant! Recipe by conamonn.
recipe written on 10/12/2014

cookpad.japan @cookpad_jp

The mock buttermilk shown here makes this cornbread moist and fragrant! Recipe by conamonn.
recipe written on 10/12/2014

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Ingredients

6 servings

80 gramscake flour
80 gramscorn meal
1 1/2 tspaluminium-free baking powder
2eggs
120 gramssweet potatoes, steamed and mashed
1 pinchsalt
40-60 gramsor so sugar or artificial sweeteners
160 gramstotal soy milk "buttermilk": 145 g sweetened soy milk + 10 g vinegar (apple vinegar recommended or lemon juice)
160 gramstotal or regular milk "buttermilk" - 155g milk + 5 g vinegar (apple recommended) or lemon juice
Alternatively, Use "buttermilk" Made with Yogurt. This Makes Very Light Cornbread and Is Recommended.
160 gramstotal mix 1 part plain yogurt or soy milk yogurtwith 5 parts milk

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Steps

1

Mix 145 g of sweetened soy milk with 1 tablespoon (15 g) of vinegar, apple vinegar or lemon juice until thickened.
2

(If you're using milk, mix 155 g 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 Step 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 for 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. Adjust the amount to your liking.
8

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