Zutaten für Cornbread Low Sodium
- Yellow Cornmeal
- Flour
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sugar
- ½ cup sour cream
- Non Dairy Coffee Creamer
- 1 large egg
- ¼ cup unsalted butter, melted
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Zubereitung von Cornbread Low Sodium
- Preheat your oven to 400°F (200°C).
- Grease an 8-inch square baking pan and set aside.
- In a large bowl, whisk together the dry ingredients: 1 ½ cups cornmeal, 1 cup all-purpose flour, ½ cup sugar, 4 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- In a medium bowl, whisk together the wet ingredients: 1 cup non-dairy creamer, 1 large egg, and ½ cup sour cream.
- Add ¼ cup melted unsalted butter to the wet ingredients and whisk until combined.
- Gently pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. Do not overmix.
- Scrape the batter into the prepared pan.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the pan for a few minutes before cutting into squares.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
16g
Fat
13g
Carbs
5g
