Fat-Free Cornbread
A simple, healthier take on classic cornbread, this recipe uses no oil or butter. Nonfat buttermilk and grated carrots provide ample moisture, resulting in a tender and flavorful side dish perfect with soups or stews.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 9
- Difficulty
- Easy
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1.25 cupcornmeal
- 0.33 cupwhole wheat flour
- 1 tspbaking powder
- 1 tspbaking soda
- 0.5 tspsalt
- 60 gcarrot, finely grated
- 1 tbspapple juice concentrate
- 1 cupnonfat buttermilk
- 2 pcsegg white
Equipment
8-inch square baking pan · spatula · large bowl · wire rack · medium bowl · whisk · oven
The method
Step by step
- 1
Preheat your oven to 350°F (175°C) and prepare an 8-inch square nonstick baking pan.
About 3 min
Cook’s note: If you don't have a nonstick pan, you can lightly grease a regular pan or line it with parchment paper.
- 2
In a large bowl, whisk together the cornmeal, whole wheat flour, baking powder, baking soda, and salt until well combined.
About 2 min
Cook’s note: Combining the dry ingredients first ensures the leavening agents are evenly distributed.
- 3
In a separate medium bowl, beat the egg whites with a whisk until they become light and foamy.
About 2 min
Cook’s note: Foamy egg whites add lightness to the cornbread's texture.
- 4
Stir the nonfat buttermilk, apple juice concentrate, and grated carrot into the foamy egg whites.
About 2 min
- 5
Pour the wet ingredient mixture into the bowl of dry ingredients.
About 1 min
- 6
Gently fold the ingredients together with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
About 1 min
Cook’s note: Overmixing can develop the gluten in the flour and make the cornbread tough.
- 7
Pour the batter into the prepared baking pan and use the spatula to spread it into an even layer.
About 1 min
- 8
Bake for 20-25 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
About 25 min
- 9
Remove the pan from the oven and let the cornbread cool on a wire rack for at least 10 minutes before slicing.
Cook’s note: Letting it cool slightly helps it set and makes for cleaner slices.
Keep it good
Store in an airtight container at room temperature for up to 2 days or in the refrigerator for longer.
Reheat individual slices in the microwave for 15-20 seconds or wrapped in foil in a toaster oven.
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