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