Cornbread is delicious. It’s also usually full of oil and sugar with really no nutritional value to recommend it. This variety, though, is 20% protein, low sugar, and super low fat. It’s dense, not fluffy and only slightly sweet, but I still think it’s pretty good.
I also use it in place of polenta:
High Protein Low Fat Cornbread
makes 12 pieces from 9×13 dish or 18 corn muffins
- 2 cups yellow cornmeal
- 1 cup whole wheat pastry flour
- 1 Tbsp baking powder
- pinch salt
- 12 1/2 ounces firm silken tofu
- 3/4 cup soymilk
- 1 cup corn kernels, fresh or defrosted frozen
- 1/3 cup applesauce
- 1 tsp apple cider vinegar
Heat oven to 375 degrees, spray a 9 x 13 baking dish with cooking spray, or line muffin trays with paper liners.
Mix together the first four dry ingredients in a large bowl.
Blend the remaining ingredients in a blender until smooth. Add to the dry mix and blend well. Pour into dish.
For 9×13 pan: bake 25 – 30 minutes, for muffins bake 15 minutes (when a toothpick or knife insterted in center comes out clean).
Nutrition Data per serving (approx.): 70 Calories, 4g Protein, 12g Carbohydrates, 1g Fat, 1g Fiber, 13g Sodium, 1g Sugar
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