Fat Free Buttermilk Corn Bread Recipe by cookpad.japan
Cooking Instructions 1 Mix 145 g of sweetened soy milk with 1 tablespoon (15 g) of vinegar, apple vinegar or lemon juice until thickened. 2 (If you're using milk, mix 155 g of milk with 1 teaspoon (5g) of rice or apple vinegar or lemon juice.) 3 Mash up the steamed sweet potatoes well. Combine with the egg, prepared "buttermilk," sugar and salt, and mix until smooth. 4 Sift the floury ingredients. Cut it into the Step 3 mixture to combine. Don't overmix. 5 Line a 18 cm square pan with parchment paper, and pour in the batter. 6 Bake in a 170 °C oven for 40 to 45 minutes. Adjust the time depending on your oven. 7 If you add 40 g of sugar or sweetner the cornbread will be just slightly sweet. If you add 70 g it will be quite sweet. Adjust the amount to your liking. 8 If you include some condensed milk in the liquid mixture, the cornbread will have a crispy finish. 1 Mix 145 g of sweetened soy milk with 1 tablespoon (15 g) of vinegar, apple vinegar or lemon juice until thickened. 1 Mix 145 g of sweetened soy milk with 1 tablespoon (15 g) of vinegar, apple vinegar or lemon juice until thickened. 2 (If you're using milk, mix 155 g of milk with 1 teaspoon (5g) of rice or apple vinegar or lemon juice.) 2 (If you're using milk, mix 155 g of milk with 1 teaspoon (5g) of rice or apple vinegar or lemon juice.) 3 Mash up the steamed sweet potatoes well. Combine with the egg, prepared "buttermilk," sugar and salt, and mix until smooth. 3 Mash up the steamed sweet potatoes well. Combine with the egg, prepared "buttermilk," sugar and salt, and mix until smooth. 4 Sift the floury ingredients. Cut it into the Step 3 mixture to combine. Don't overmix. 4 Sift the floury ingredients. Cut it into the Step 3 mixture to combine. Don't overmix. 5 Line a 18 cm square pan with parchment paper, and pour in the batter. 5 Line a 18 cm square pan with parchment paper, and pour in the batter. 6 Bake in a 170 °C oven for 40 to 45 minutes. Adjust the time depending on your oven. 6 Bake in a 170 °C oven for 40 to 45 minutes. Adjust the time depending on your oven. 7 If you add 40 g of sugar or sweetner the cornbread will be just slightly sweet. If you add 70 g it will be quite sweet. Adjust the amount to your liking. 7 If you add 40 g of sugar or sweetner the cornbread will be just slightly sweet. If you add 70 g it will be quite sweet. Adjust the amount to your liking. 8 If you include some condensed milk in the liquid mixture, the cornbread will have a crispy finish. 8 If you include some condensed milk in the liquid mixture, the cornbread will have a crispy finish. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls BBQ Citrus Chicken Breast Easy Chicken and Dumplings sunshine's meatball n beer sauce Pizza Mac Salad Street Taco Carnitas BBQ Citrus Chicken Breast Easy Chicken and Dumplings sunshine's meatball n beer sauce Pizza Mac Salad Street Taco Carnitas Homemade Kaya Jam with Pandan Leaves Raw Food Protein Bars Like Larabars Fluffy and Oil Free Yogurt Baked Donuts Oil-free Baked Savory Donuts My South Carolina State Famous Pimento Cheese Low-Cal Cream to Serve with Cornbread Chili Con Carne-style Vegetable Salad Pep Cake (ITAK GURGUR) Raw Fig Logs (Faux Lärabars) Yuba-Style Simmer with Frozen Firm Tofu Homemade Kaya Jam with Pandan Leaves Raw Food Protein Bars Like Larabars Fluffy and Oil Free Yogurt Baked Donuts Oil-free Baked Savory Donuts My South Carolina State Famous Pimento Cheese Low-Cal Cream to Serve with Cornbread Chili Con Carne-style Vegetable Salad Pep Cake (ITAK GURGUR) Raw Fig Logs (Faux Lärabars) Yuba-Style Simmer with Frozen Firm Tofu