99% Fat Free Skillet Corn Bread Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2/3 cup: Yellow cornmeal,
1/3 cup: All-purpose flour,
1/2 tsp: Baking powder,
1/2 tsp: Baking soda,
1/2 tsp: Salt,
3/4 cup: Buttermilk,
2 tbsp: Light corn syrup,
1 tbsp: Skim milk,
2 1/2 tbsp: Nonfat yogurt, plain
1 large: Egg whites,
3: Sprays of vegetable oil spray,
Directions:
Recipe by: Misty Simon Put a large, heavy,
well-seasoned cast-iron skillet into anoven pre-heated
to 450 degrees. Sift the dry ingredients together into
a large mixing bowl. Set aside. In another bowl, whisk
together the buttermilk and cornsyrup until well
blended and frothy. Add the skim milk and whisk again.
Whisk in the yogurt until just dissolved. Beat the egg
whites with an electric mixer until they form stiff
peaks. Pour the buttermilk mixture into the flour and
blend well, using a wooden spoon. Gently fold in the
beaten egg whites. Remove the skillet from the oven
and spray 3 times lightyly with the spray. Pour in the
batter, return the pan to the oven and bake the corn
bread for about 15 minutes, until the edges brown.
Serve immediately.
6 servings. Nutrition per serving: 123 calories, 1 g
fat
Source from luhu.jp
well-seasoned cast-iron skillet into anoven pre-heated
to 450 degrees. Sift the dry ingredients together into
a large mixing bowl. Set aside. In another bowl, whisk
together the buttermilk and cornsyrup until well
blended and frothy. Add the skim milk and whisk again.
Whisk in the yogurt until just dissolved. Beat the egg
whites with an electric mixer until they form stiff
peaks. Pour the buttermilk mixture into the flour and
blend well, using a wooden spoon. Gently fold in the
beaten egg whites. Remove the skillet from the oven
and spray 3 times lightyly with the spray. Pour in the
batter, return the pan to the oven and bake the corn
bread for about 15 minutes, until the edges brown.
Serve immediately.
6 servings. Nutrition per serving: 123 calories, 1 g
fat
Source from luhu.jp