Description
After experimenting with many versions of cornbread recipes, i've finally created one that has gone down a treat with friends and family.
A moist cornbread made using wholegrain cornmeal, organic soya
flour, organic oat flour, and cream cheese. This cornbread recipe is high in protein, fiber, and low in sugar. Enjoy!
Ingredients
- Stone-ground Yellow Cornmeal
- Soy Flour
- Oat Flour
- Salt
- Baking Powder
- Splenda Sugar Substitute
- Low-fat Cream Cheese
- Milk
- Corn Oil
- Eggs
Instructions
- Preheat oven at 410 degrees f
- Line 9×12 inch baking tray with grease-proof paper
- Mix together all dry ingredients
- In a separate bowl, beat the eggs until fluffy, add milk, oil
- Add to dry mixture
- The mixed batter should be moist and of medium consistency
- Cover dish with a layer of batter
- Cut the cream cheese in cubes and sprinkle over first layer of batter
- Add remaining batter to cover the cream cheese
- Place in baking tray
- Bake for 20 minutes until slightly golden brown
- Cool, cut the cornbread into square pieces, and serve with tea