Cornbread Recipe – Eats Now

Name: Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (120 ml) skim milk; 3 large egg whites; 1 large egg; 1/2 cup (120 ml) plain 0% Greek yogurt, stirred; 1/4 cup (57 g) best-quality vegan butter spread; 3 tablespoons (38 g) sugar; 1 cup (125 g) unbleached all-purpose flour; 1/3 cup (105 g) cornmeal, preferably homemade; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 1/4 teaspoon baking powder

Servings: persons

1/2 cup (120 ml) skim milk
3 large egg whites
1 large egg
1/2 cup (120 ml) plain 0% Greek yogurt, stirred
1/4 cup (57 g) best-quality vegan butter spread
3 tablespoons (38 g) sugar
1 cup (125 g) unbleached all-purpose flour
1/3 cup (105 g) cornmeal, preferably homemade
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder

1
1. Preheat the oven to 425u00b0F (220u00b0C). Lightly coat an 8-inch (20-cm) square pan with cooking spray, or a similar-size cast-iron skillet, if you prefer.
2
2. Place the milk, egg whites, whole egg, yogurt, butter spread, and sugar into the Vitamix container in the order listed and secure the lid. Select Variable 1. Turn the machine on and slowly increase the speed to Variable 8. Blend for 20 seconds.
3
3. Combine the flour, cornmeal, baking soda, salt, and baking powder in a medium bowl. Mix well.
4
4. Pour the egg mixture into the flour mixture and mix by hand until well combined.
5
5. Pour the batter into the pan and bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Cool in the pan and then slice.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup (120 ml) skim milk, 3 large egg whites, 1 large egg, 1/2 cup (120 ml) plain 0% Greek yogurt, stirred, and more.

Yes, Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornbread

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