Cornbread is made using a mixture of cornmeal also know as maize and regular flour. This recipe is sweetened with a little low fat yoghurt and honey to keep the calories down. The cake will keep perfectly for a couple of days if stored in an airtight container or biscuit tin.
It's perfect sliced up and served with a little low fat butter or can be made into a more substantial dessert by adding some fresh fruit and adding a scoop of low fat ice cream or sweetened crème fraiche (just add some low calorie sweeteners, crushed with the back of a spoon).
The recipe will make 1 medium cake that should give 6 to 8 slices.
The recipe will make 1 medium cake that should give 6 to 8 slices.
Ingredients
• 100ml low fat milk
• 1 carton of low fat fruit yoghurt. Strawberry works well
• 1 carton of low fat fruit yoghurt. Strawberry works well
• 2 eggs. Lightly beaten
• 20g low fat butter
• 20g low fat butter
• 4 sweeteners. Crushed with a spoon
• 2 teaspoons of honey
• a couple of sprays of Fry Light One Cal spray oil
• 120g plain white flour
• 180g cornmeal flour/maize
• ½ level teaspoon of salt. (Low sodium salt would be best)
• ½ teaspoon of baking powder
• 3 teaspoons of baking soda
Method
- In a high-sided bowl or jug, mix the milk, yoghurt, eggs, butter, sweeteners and honey. Blitz with a hand blender or transfer to a food processor and mix until smooth.
- Preheat the oven to 180°C and spray a cake tin with the spray oil.
- Next sift the flours, salt, baking powder and baking soda into a large bowl and make a well in the centre.
- Next, add about half the egg mixture to the flour and stir to combine with a wooden spoon or spatula.
- Add the remaining mixture and stir again until all the flour has fully mixed in.
- You can add another splash of low fat milk if it's still looking a bit floury.
- Transfer to the prepared cake tin and shake gently to make sure it spreads evenly, filling the tin. Bake in the centre of the oven for 25-30 minutes until golden brown. If the top is browning too much, you can cover the cake with tin foil as it bakes.
- Carefully remove from the oven and allow to cool on a wire rack. To double check if the cake is cooked through, you can pierce it with a skewer or cocktail stick. The cake is ready if the skewer emerges clean and contains no residue. Store in an airtight container or biscuit tin.
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