The best delicious Cornbread, Almost Fatfree recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cornbread, Almost Fatfree recipe today!
Hello my friends, this Cornbread, Almost Fatfree recipe will not disappoint, I promise! Made with simple ingredients, our Cornbread, Almost Fatfree is amazingly delicious, and addictive, everyone will be asking for more Cornbread, Almost Fatfree.
What Makes This Cornbread, Almost Fatfree Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cornbread, Almost Fatfree.
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2 tb Brown sugar
2 Egg whites; or 1/4 cup Egg
-Beaters
3/4 c Nonfat plain yogurt; or
-buttermilk
1/2 c Cooked pumpkin; or winter
-squash or sweet potato
1 c Cornmeal
1 c Unbleached all-purpose flour
1/2 ts Salt
1 tb Baking powder
Preheat the oven to 350F.
Prepare an 8 inch square pan or a 9 inch round pan with cooking spray.
In a large bowl, beat the brown sugar, egg, yogurt, and pumpkin until
frothy. Sift the cornmeal, flour,salt, and baking powder into the
mixing bowl. Gently fold the dry ingredients into the wet ingredients
until just mixed.
Spread the batter into the pan, and bake for 20 – 25 minutes or until
a toothpick inserted in the middle comes out clean.
Variation: For a lighter texture, add 1/4 cup canola oil and 1 egg
yolk to the wet ingredients.
NOTES : “Pumpkin is this recipe’s secret ingredient. It lends a deep
golden color and welcome moistness to an already exceptional bread.”
Yields
8 servings
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