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Mom's Cornbread,
Healthy Style
Cornbread with less fat, sugar,
and cholesterol. Is it possible?
by Stephanie Scarborough
All materials copyrighted
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Straight To Mom's Cornbread Recipe
Ever since I was around eight years old my mom has made an absolutely amazing cornbread. As a child, I'd usually eat three or
four slices with dinner and have leftovers, toasted with jam, for breakfast.
Unfortunately, my mom's cornbread was as unhealthy as it was delicious, and I wasn't blessed with the fast metabolism everyone
else in my house seemed to have. Over the years and through many trials and errors, I've worked on eliminating various unhealthy
foods from my diet; such as meat, fried foods, butter, eggs, oil, and cheese. I've altered favorite recipes to contain more
healthy ingredients and less fat, including mom’s cornbread.
Mom's cornbread was trickier than most recipes I've converted because I still wanted a moist, sweet loaf. But, I needed to get
rid of some of the fat and sugar. I also wanted to use healthier flour, and have a whole grain loaf. First, I tried substituting
whole wheat flour for the all white flour, but the loaf came out a bit denser and less sweet than I wanted. So I decided to go half
whole wheat and half all white flour, but it yielded a much lighter, tastier loaf.
The original recipe called for 1/3 cup of butter or margarine, but I replaced it with applesauce. I sprayed the top of the loaf
with cooking spray—so that it would still be crusty on top. And to lower both the cholesterol and the fat, I got rid of the eggs
and used 2 tablespoons of soy flour mixed with 1/4 cup water, instead. I also reduced the sugar from 2/3 cup to 1/2 cup.
I'm so glad I can have my mother's cornbread again—without having to worry about excess fat, sugar, and cholesterol. It's great
with chili, beans, soup, or toasted with jam for breakfast.
Mom's Cornbread Recipe:
2/3 cup whole wheat flour
2/3 cup unbleached white flour
1/2 cup sugar
(turbinado, muscovado, Splenda, or regular granulated sugar)
5 teaspoons baking powder
1 teaspoon salt
1 2/3 cup cornmeal
2 tablespoons soy flour beaten with 1/4 cup water
1 2/3 cup soy, rice, or nut milk (or non-fat dairy)
1/3 cup applesauce
1. Preheat over to 450° F.
2. Sift together all the dry ingredients except the soy flour.
3. Add the remaining ingredients and stir until just mixed.
(If you over mix you may have tough cornbread.)
4. Pour mixture into a lightly oiled loaf pan or 8 x 8-inch pan, lightly spray the top with cooking spray.
5. Bake for 40 minutes or until a toothpick, stabbed in the center, comes out clean.
6. Cool in the pan on a wire rack.
** If you're not vegan, you can use two egg whites for each egg or a commercial egg substitute.
About The Author:
Stephanie Scarborough is a full-time mom and vegan.
* This article is available for your publication, for a F-E-E.
This article may NOT be reprinted without monetary compensation and written permission from the author.
For reprint rights or comments/questions about this article, please contact the author.
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