by

Low Calorie. My Quick Corn Bread

Low Calorie. My Quick Corn Bread

In those mornings you find yourself without any bread, all you need is 25 minutes to make this.
It has a nice slightly sweet aroma. Also good with butter and maple syrup fresh out of the oven.

Ingredients: 20 cm pound cake mold, 1 gugelhupf mold, or 18 cm round cake mold

Cake flour
120 g
Corn meal (or corn grits)
120 g
Raw cane sugar
50 g
Salt
2 pinches
Baking powder
2 teaspoons
Baking soda
1/2 teaspoon
Oil of your choice (or melted butter)
30 g
Milk or soy milk
1 cup
Vinegar (or lemon juice)
1 tablespoon
Egg (I bake without it most of the time.)
1
Whole corn kernels (optional)
100 g

Steps

1. 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.
2. Preheat the oven to 190℃. Combine all the dry ingredients in a bowl and mix well with a spoon. Add oil and stir lightly.
3. In a different container, add soy milk, vinegar, and egg and mix together. (Add corn and/or cheese here if you'd like.)
4. 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.
5. 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.
6. Serve with bacon and/or homemade sausages. With plenty of veggies too. A harmony of sweetness and saltiness.
7. Serve with chili beans while hot. Heat in the oven when cold. A very hearty and satisfying corn bread with its sweetness.
8. 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!
9. 978 calories in total. 122 calories per piece. This can be made without egg too for those with allergies.

Story Behind this Recipe

Corn bread originated in the frontier era in the U.S., when food was scarce and so corn flour was mixed with flour.
This is very hearty and satisfying with the sweetness of the corn.