CORNBREAD

Cornbread image

Provided by Jodi Berg

Time 45m

Yield Serves 8 servings

Number Of Ingredients 11

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

Steps:

1. Preheat the oven to 425°F (220°C). Lightly coat an 8-inch (20-cm) square pan with cooking spray, or a similar-size cast-iron skillet, if you prefer.
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. Combine the flour, cornmeal, baking soda, salt, and baking powder in a medium bowl. Mix well.
4. Pour the egg mixture into the flour mixture and mix by hand until well combined.
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.