New Year’s Cornbread (Gluten-Free & Lower Calorie) | Food Allergy Friday скачать в хорошем качестве

New Year’s Cornbread (Gluten-Free & Lower Calorie) | Food Allergy Friday

Food Allergy Friday goes fast this week. I was dared to make a recipe in under two minutes — so I stripped out the music, the joy, and the frivolity and gave you… cornbread. This gluten-free, lower-calorie New Year’s cornbread is inspired by the tradition of eating golden foods for luck and prosperity — and frankly, I’ll take all the luck I can get. The full recipe is sped up so I can win a dare and still keep my sanity. ✨ Recipe finishes at 2:00 ✨ Like & Subscribe reminder at the end ✨ No black-eyed peas were harmed Food Allergy Friday is about adapting recipes, keeping it honest, and not pretending cooking has to be precious. #FoodAllergyFriday#GlutenFreeRecipes#Cornbread#NewYearsFood#FoodAllergies#QuickRecipes#CookingWithAllergies ¾ cup + 3 tablespoons yellow cornmeal 1 tablespoon baking powder ½ teaspoon salt 2 tablespoons granulated sugar - I’m using 3 tablespoons of allulose 4 tablespoons melted butter ¾ cup fat free sour cream 1 cup no salt added cream-style corn ½ cup reduced fat shredded cheddar cheese - which I couldn’t find at my store so I used regular shredded cheddar 1 large egg 2 large egg whites INSTRUCTIONS • Preheat the oven to 425 ℉ and spray a 9x9-inch baking dish or cast iron pan with nonstick cooking spray. Set the baking dish aside. • In a medium mixing bowl, mix the cornmeal, baking powder, salt and sugar together until combined. • In a large mixing bowl, mix the cream-syle corn, sour cream, cheese, butter, egg and egg whites with a heavy wooden spoon. • Stir the dry cornmeal mixture into the wet ingredients until just combined. Do not overmix the batter. • Pour mixture into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the middle comes out mostly clean with a few crumbly bits. • Let cool for 10 to 15 minutes before slicing into squares. Enjoy!