How to Prepare Perfect Low Calorie. My Quick Corn Bread

Low Calorie. My Quick Corn Bread.

You can cook Low Calorie. My Quick Corn Bread using 11 ingredients and 9 steps. Here is how you cook it.

Ingredients of Low Calorie. My Quick Corn Bread

1. It's 120 grams of Cake flour.
2. You need 120 grams of Corn meal (or corn grits).
3. It's 50 grams of Raw cane sugar.
4. You need 2 pinch of Salt.
5. It's 2 tsp of Baking powder.
6. It's 1/2 tsp of Baking soda.
7. It's 30 grams of Oil of your choice (or melted butter).
8. You need 200 ml of Milk or soy milk.
9. You need 1 tbsp of Vinegar (or lemon juice).
10. It's 1 of Egg (I bake without it most of the time.).
11. It's 100 grams of Whole corn kernels (optional).

Low Calorie. My Quick Corn Bread instructions

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..