Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, low calorie. my quick corn bread. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Full nutritional breakdown of the calories in Quick Mexican Cornbread based on the calories and nutrition in each ingredient Your daily values may be higher or lower depending on your calorie needs. Calories per serving of Quick Mexican Cornbread. corn bread-low-calorie nutrition facts and nutritional information. Learn how to prepare this easy Low-Calorie Corn Bread recipe like a pro.
Low Calorie. My Quick Corn Bread is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Low Calorie. My Quick Corn Bread is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook low calorie. my quick corn bread using 11 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Low Calorie. My Quick Corn Bread:
- Take 120 grams Cake flour
- Take 120 grams Corn meal (or corn grits)
- Make ready 50 grams Raw cane sugar
- Prepare 2 pinch Salt
- Get 2 tsp Baking powder
- Get 1/2 tsp Baking soda
- Get 30 grams Oil of your choice (or melted butter)
- Make ready 200 ml Milk or soy milk
- Take 1 tbsp Vinegar (or lemon juice)
- Make ready 1 Egg (I bake without it most of the time.)
- Take 100 grams Whole corn kernels (optional)
Where do the calories in Cornbread, dry mix, prepared as directed come from? Your daily values may be higher or lower depending on your energy needs. These values are recommended by a government body and are not CalorieKing. This is a low cal modification of my mom's cornbread recipe.
Instructions to make Low Calorie. My Quick Corn Bread:
- 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.
- Preheat the oven to 190℃. Combine all the dry ingredients in a bowl and mix well with a spoon. Add oil and stir lightly.
- In a different container, add soy milk, vinegar, and egg and mix together. (Add corn and/or cheese here if you'd like.)
- 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.
- 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.
- Serve with bacon and/or homemade sausages. With plenty of veggies too. A harmony of sweetness and saltiness.
- Serve with chili beans while hot. Heat in the oven when cold. A very hearty and satisfying corn bread with its sweetness.
- 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!
- 978 calories in total. 122 calories per piece. This can be made without egg too for those with allergies.
Using Splenda instead of sugar and "I Can't Believe It's Not Butter Lite" instead of butter or oil, makes a big difference in calories but not in taste. I just made some to serve with chili and it was great! How to make low calorie mexican cornbread muffins. I know that baking around dinnertime can be a little overwhelming, but these are so quick + easy and sooooo worth it! Start by mixing the two dry ingredients in a small bowl.
So that is going to wrap it up for this special food low calorie. my quick corn bread recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
