Low Fat Double Cornbread With Stevia & Yogurt
- Ready In:
- 40mins
- Ingredients:
- 13
- Yields:
-
8 slices
- Serves:
- 8
ingredients
- 2 egg whites (If you use liquid egg whites, I used 90 grams)
- 177.44 ml light coconut milk
- 236.59 ml Greek yogurt, nonfat
- 9.85 ml white vinegar
- 118.29 ml unbleached flour
- 118.29 ml chickpea flour (besan flour)
- 1.23 ml xanthan gum
- 177.44 ml cornmeal
- 4.92 ml baking soda
- 28 g stevia, blend (I used 8 packets of Truvia brand)
- 3.69 ml salt
- 236.59 ml frozen corn, thawed
- Pam cooking spray
directions
- Spray an 8 or 10" square baking dish with Pam, then preheat the oven to 375 degrees.
- Mix the first 4 ingredients together in a large bowl.
- Mix all the dry ingredients together in a medium sized bowl except the corn.
- Add the dry ingredients to the wet, stir just until moist and then add the corn.
- Pour immediately into the baking pan and bake 30-35 minutes.
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RECIPE SUBMITTED BY
mileen
Albuquerque, New Mexico