Low Fat Corn bread recipe
information
Calories per serving 205.
ingredients
225 g (8 oz) cornmeal
225 g (8 oz) self raising white flour
1 teaspoon baking powder
1 teaspoon salt
100 g (3 1/2 oz) canned sweetcorn, drained
2 eggs
300 ml (10 fl oz) low fat plain yogurt
4 tablespoons skimmed milk
50 ml (2 fl oz) vegetable oil
225 g (8 oz) self raising white flour
1 teaspoon baking powder
1 teaspoon salt
100 g (3 1/2 oz) canned sweetcorn, drained
2 eggs
300 ml (10 fl oz) low fat plain yogurt
4 tablespoons skimmed milk
50 ml (2 fl oz) vegetable oil
method
1. Preheat the oven to Gas Mark 5 (190°C/) fan oven 170°C.
2. Line a 20 cm (8 inch) square non stick baking tin with non stick baking parchment.
3. Place the cornmeal in a bowl and sift in the flour and baking powder Stir in the salt and sweetcorn.
4. Beat the eggs with the yogurt milk and vegetable oil and add this mixture to the dry ingredients.
5. Mix well to a soft dropping consistency and then spoon it into the prepared tin.
6. Bake for 25 minutes until well risen.
7. Transfer to a wire rack and cool before cutting into 12 squares.
2. Line a 20 cm (8 inch) square non stick baking tin with non stick baking parchment.
3. Place the cornmeal in a bowl and sift in the flour and baking powder Stir in the salt and sweetcorn.
4. Beat the eggs with the yogurt milk and vegetable oil and add this mixture to the dry ingredients.
5. Mix well to a soft dropping consistency and then spoon it into the prepared tin.
6. Bake for 25 minutes until well risen.
7. Transfer to a wire rack and cool before cutting into 12 squares.
serving amount
makes 12 squares.
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more information
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