Sugar Free Cornbread
Truly sugar free cornbread recipe with no sugar substitute. Easy bake with buttermilk, cornmeal and eggs and delicious to eat.
Ingredients
- 150 grams cornmeal coarse maize meal
- 150 grams plain flour all purpose flour
- 3/4 teaspoon fine salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 225 ml buttermilk
- 1 egg
- 50 grams unsalted butter
Instructions
- Preheat your oven to 190C (375F), Gas Mark 5.
- Prepare your tin (round or square) by lining it with a baking parchment
- Mix the flour, salt, baking powder and baking soda together in a medium sized bowl.
- Add the cornmeal and mix in to the flour.
- Melt the butter and let it to cool down a bit.
- In another bowl or a measuring jug, mix the buttermilk, melted butter and egg and sligthly whisk it together.
- Pour the buttermilk mixture into the flour mixture and mix together, but don't over mix it.
- Pour the batter into your prepared tin and place in the oven (middle shelf)
- Bake innitially for 10 minutes on 190C (375C) and then reduce the oven temperature down to 180C (350C) or Gas mark 4. Bake for another 15-20 minutes until the cornbread is lightly golden/brown on the top. Check with a wooden skewer to see if the cornbread is ready (if it comes out clean/dry it's done)
- Leave to cool down in the tin for about 10 minutes (resting on a cooling rack) and then take out completely and place on the cooling rack. If you can peel of the baking parchment, do this now to prevent the cornbread sweating.
- Serve as a side dish/bread with your main meal.
Notes
The calculated calories are based on one slice, providing that you divide the cornbread into 12 slices.
Nutrition
Calories: 141kcalCarbohydrates: 20gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 25mgSodium: 253mgPotassium: 85mgFiber: 2gSugar: 1gVitamin A: 155IUCalcium: 47mgIron: 1mg
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