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ISO: ISO recipes for healthy tea scones / cakes / finger sandwiches
- Thread starter evan
- Start date
In Search Of:
Here ya go: Moist Cornbread
MOIST CORNBREAD
INGREDIENTS:
3/4 cup cornmeal
1 cup unsifted flour
6 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup plain nonfat yogurt (can use lowfat or whole milk yogurt also)
1/4 cup lowfat milk
1 egg, beaten
2 Tbsp. unsalted butter, melted
DIRECTIONS:
Preheat oven to 425 F for a shiny pan and 400F for a dark pan. Lightly grease an 8"x8" pan.
In a large bowl, mix the dry ingredients together.
In another large bowl, mix the wet ingredients together.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until just blended. DO NOT OVERMIX!
Pour batter into the prepared pan.
Bake in the middle of the oven for around 20 minutes, or until the center of the bread springs back when gently pressed. Serve hot.
Makes 12-16 servings.
Adapted from browntoestoo
MOIST CORNBREAD
INGREDIENTS:
3/4 cup cornmeal
1 cup unsifted flour
6 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup plain nonfat yogurt (can use lowfat or whole milk yogurt also)
1/4 cup lowfat milk
1 egg, beaten
2 Tbsp. unsalted butter, melted
DIRECTIONS:
Preheat oven to 425 F for a shiny pan and 400F for a dark pan. Lightly grease an 8"x8" pan.
In a large bowl, mix the dry ingredients together.
In another large bowl, mix the wet ingredients together.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until just blended. DO NOT OVERMIX!
Pour batter into the prepared pan.
Bake in the middle of the oven for around 20 minutes, or until the center of the bread springs back when gently pressed. Serve hot.
Makes 12-16 servings.
Adapted from browntoestoo