Saturday, July 11, 2015

Healthier Corn Bread - egg free, low sugar and always a gluten free option.



If you are looking for a traditional corn bread recipe that practically melts in your mouth, click on this link, Corny or Homestyle Cornbread. There is a healthy option on that post too.

I like to try new recipes all the time and offer folks lots of options. This recipe not only eliminates eggs and gives you a dairy free option,...but also reduces the sugar content by half. Of course you can also use gluten free flour too. I got this recipe idea from http://thehealthyfamilyandhome.com/vegan-cornbread/

This healthier corn bread is not going to be as moist as your traditional corn bread recipe...but sometimes that's part of making a healthier choice.  Try dipping the cornbread in your soup or chili before taking a bite instead of adding butter to your piece.

If you count weight watcher points, each square has 6.6 points.

















Healthier Corn Bread                9 squares
2 cups cornmeal.
1 cup unbleached flour, gluten free baking blend if necessary.
2 tsp baking powder.
1/2 tsp salt.
2 cups low-fat milk or a non-dairy substitute. I used soy milk.
2 tsp apple cider vinegar or lemon juice.
2 Tbsp pure maple syrup or agave syrup.
1/3 cup melted coconut oil.

Preheat oven to 350. Prepare a 8x8 or 9x9-inch square pan with non-stick cooking spray.
In a medium size bowl combine the milk or non-dairy substitute and apple cider. Wisk together and set aside.

In another medium size bowl add all dry ingredients (the first 4 listed). Mix well.

Add pure maple syrup and melted coconut oil to milk mixture. Wisk together until foamy.
Add dry ingredients and stir until well combined. Mixture will be thick.
Spoon into prepared baking pan.

Bake for 30 minutes or until inserted toothpick comes out clean.

Serve up with some soup or chili and enjoy!                                                                                                                                                                      

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