Cornbread
An easy-to-make favourite, best served warm.
Ingredients
- 200 g (2 cups) corn kernels
- 120 g (1 cup) whole wheat flour
- 80 g (⅓ cup) honey
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 55 g (¼ cup) plain Greek yoghurt
- 240 ml (1 cup) rice milk
- 1 large egg
Directions
- Heat the oven to 200°C (400°F). Spray a 20-cm (8-inch) square pan with cooking spray.
- Pour into dry mixture and mix by hand until flour is moistened. Spread batter into prepared baking pan.
- Bake 20 minutes or until toothpick inserted comes out clean.
- Place popcorn kernels into the Vitamix container and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for 50 seconds. Measure out 165 g (1 1/4 cups) and place into a medium-size mixing bowl. Add flour, baking powder, and salt. Mix lightly by hand and set aside. Place left over corn meal into a sealed container and store in a cool, dry place.
- Place yoghurt, milk, honey, and egg into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10.
- Blend for 15 seconds.
Nutrition Information
| Serving Size | 1 serving |
| Amount Per Servings | |
| Calories | 170 |
| Total Fat | 1.5 |
| Saturated Fat | 0 |
| Cholesterol | 20 |
| Sodium | 320 |
| Total Carbohydrate | 36 |
| Dietary Fiber | 4 |
| Sugars | 11 |
| Protein | 4 |
