Low Fat Double Cornbread With Stevia & Yogurt |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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My mom makes a delicious double cornbread, and I wanted to make some last night but I knew I didn't have all the right ingredients so I improvised this one a bit. It came out moist and I was really pleased! I didn't have enough wheat flour so I used some chickpea flour, but you can also just use regular flour for the whole thing and omit the xanthan gum. I also use So Delicious coconut milk (50 calories per cup, 5g fat) in a lot of my recipes because I don't drink cow's milk anymore, but I'm sure using regular or 2% milk would be fine. Some of the ingredients were not added in the nutrition facts, so here are the facts per serving: Calories: 154, Fat: 1.7, Sat Fat .5, Carbs 27.7, Sodium 410, Fiber 2.6, Sugar 1.7, Protein 8.1. Ingredients:
2 egg whites (if you use liquid egg whites, i used 90 grams) |
3/4 cup light coconut milk |
1 cup greek yogurt, plain nonfat |
2 teaspoons white vinegar |
1/2 cup unbleached flour |
1/2 cup chickpea flour (besan flour) |
1/4 teaspoon xanthan gum |
3/4 cup cornmeal |
1 teaspoon baking soda |
28 g stevia, blend (i used 8 packets of truvia brand) |
3/4 teaspoon salt |
1 cup frozen corn, thawed |
pam cooking spray |
Directions:
1. Spray an 8 or 10 square baking dish with Pam, then preheat the oven to 375 degrees.
2. Mix the first 4 ingredients together in a large bowl.
3. Mix all the dry ingredients together in a medium sized bowl except the corn.
4. Add the dry ingredients to the wet, stir just until moist and then add the corn.
5. Pour immediately into the baking pan and bake 30-35 minutes.
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