Sweet Low Fat Cornmeal Cake |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 16 |
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This has a crunchy outershell and a soft sweet middle. Every so slightly adaped from Hey, Mom! I'm Hungry! by Susan Powter. Ingredients:
1 cup cornmeal |
1 cup flour |
1/2 cup brown sugar |
1 tablespoon baking powder |
1 teaspoon salt |
6 ounces non-fat vanilla yogurt |
3 tablespoons whole fruit jam |
1 tablespoon canola oil |
3/4 cup egg substitute (or use egg whites) |
2/3 cup skim milk |
Directions:
1. Preheat the oven to 350 degrees.
2. In a large bowl mix the cormeal, flour, sugar, baking powder and salt.
3. In a smaller bowl mix the yogurt, oil, jam, egg, and milk.
4. Mix well to break up the jam.
5. Mix it until it is frothy.
6. Combine the 2 mixtures carefully, just until combined.
7. Spray a 9 inch round cake pan, or I use a 9 inch tart pan with a pretty edge.
8. Pour the mixture into the pan and bake for 30-40 minutes.
9. It puffs up in the middle a bit and should be brown on the top.
10. A toothpick or knife inserted in the middle should come out clean.
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