corn bread; How to make corn bread at home
If you’re a fan of sweet cornbread but don’t want too much added sugar, then try baking your own cornbread. When you make it at home, you can reduce the sugar to almost half the amount that is usually added. But thanks to some honey and the natural sweetness of fresh corn kernels, this bread is still sweet, which also boosts fiber and keeps it moist. how’s it? In this section of Nutrition and the cooking of Dr. Salam, we are with you, and the training of making this bread.
3 tricks for cooking healthy corn bread
Make your dough
Many mixes of this bread contain a mixture of hydrogenated fat or oil and a lot of salt. When you bake a batch of cornbread, make enough ingredients for a three- or four-serving recipe and keep it in your freezer. For each batch of bread, combine 2 cups of the dry mix with the liquid ingredients.
Replace butter with corn kernels
The crushed corn kernels in this recipe do three things: they replace some of the butter to cut out the saturated fat while keeping the bread moist, they add fiber, and they fill the bread with The natural taste of corn is sweetened.
Replacement of enriched grains
To add 2 grams of fiber per serving of this bread according to a traditional recipe, instead of the traditional yellow cornmeal of corn flour Use whole-wheat flour instead of all-purpose white flour. Look for enriched cornmeal in the natural foods section of supermarkets or health food stores.
How to make vegan cornbread
Baking this bread without eggs and dairy products may seem like an impossible task, but it’s not only possible, it’s completely doable. You just need a few simple changes:
- to replace Flax seed Ground instead of eggs. They not only give consistency to the bread and preserve most of it, but also add fiber to it.
- Replace dairy milk with soy milk. Its flavor cannot be compared with the flavor of corn flour.
- Grease it without butter using avocado oil. This adds just the right amount of fat to keep the bread moist.
- Leave the honey aside. Honey is not vegan, so look for another sweetener, like maple or plain old sugar.
How to make gluten free bread
While there are finally several gluten-free cornbread mixes on the market, it’s also easy and delicious to make at home. Since corn is naturally gluten-free, it’s easy to make a few simple changes to make gluten-free cornbread.
- Make sure the corn you buy is gluten-free (some brands process their products with ingredients that contain gluten-containing ingredients and can be mixed).
- Swap out all-purpose wheat flour for a gluten-free all-purpose mix, it’s easy!
Cornbread calories
Below is a tabular comparison regarding the amount of calories of different types of this bread:
Meal name and size | calories | fat | carbohydrate |
Jiffy corn muffin mix (¼ cup or 38 grams) | 170 | 4.5 grams | 27 grams |
Prepared corn bread (1 piece or 60 grams) | 188 | 6 grams | 28 grams |
Cornbread prepared with low-fat milk (1 piece or 65 grams) | 173 | 4.6 grams | 28 grams |
This bread is known as a food with a high glycemic index and can actually cause a lot of inflammation. If it is made sweet, the amount of sugar and milk added to it can make it unhealthy. The corn calories listed above make a key point, don’t overdo it when you’re eating it. Eating 1 piece of this bread every 2-3 days is not bad for you. When you eat 5-8 pieces of corn continuously or eat it regularly with your daily meals, it becomes dangerous to eat it. This bread together with butter and grated cheese will help you gain weight. Even serving it with grilled chicken or chili is a very unhealthy choice.
How to prepare a delicious meal with this bread
Smoked baked meat with fragrant Cholula cornbread
Spicy and smoky sliced meat, under a layer of fragrant golden cornbread with chachula spicy sauce
- Preparation time: 20 minutes
- Cooking time: 12 hours
- Total time: 12 hours and 20 minutes
- Meal: main meal
- Cooking method: comfort food
- Number of people: 8 people
Raw material:
- 8-10 pounds of shoulder meat
- 1/4 cup sweet barbecue sauce
- 2 tablespoons of original Cholula hot sauce
In the pan:
- 2 cups of barbecue sauce
- 1/4 cup original Cholola
To This bread:
- 1/4 cup yellow corn flour
- 3/4 cup all-purpose flour
- 1/4 cup of sugar
- 2 teaspoons of yeast
- 1/2 teaspoon of soda
- 1 teaspoon kosher salt
- 1 cup of Korean milk
- 1/2 cup whole milk
- 2 eggs
- 8 tablespoons of melted butter
Cholula butter sorrel:
- 2 tablespoons of melted butter
- 2 tablespoons of original Cholola
Instructions
- Heat the oven to 225 degrees Fahrenheit. Create indirect heat using hickory wood.
- Season all sides of the shoulder meat with the Original Cholula Hot Sauce and then drizzle with the BBQ sauce. Place your flavorful barbecue on the greasy smoker; Preferably in the middle and avoid indirect heat.
- Close the lid of the cooker containing the meat until the internal temperature reaches 201 degrees Fahrenheit. This process usually takes a few hours and it depends on the heat adjustment in the smoker and the size of the shoulder meat.
- Remove the shoulder meat from the smoker and wrap it in foil. Allow the roast to rest for an hour before slicing. Separate the shoulder meat and remove any fat or excess.
- Preheat your fryer or oven to 375 degrees Fahrenheit.
- Spread about 2 cups of the ground beef in the bottom of a 12-inch cast-iron skillet. And cover it with barbecue and cholula.
- In a large bowl, combine cornmeal, flour, sugar, salt, baking powder, and baking soda. In a smaller bowl, whisk together the eggs, milk, and low-fat milk. Slowly add the wet ingredients to the dry ingredients until the flour and cornmeal are moistened. Stir these ingredients slowly into the melted butter.
- Put the cornbread butter on the sauced meat in the pan and spread it over the meat with a spatula.
- In a small bowl, combine 2 tablespoons of melted butter with 1 tablespoon of choloola. Spoon the butter mixture over the top of the cornbread in a swirling pattern. Use an abacus to spread the cholola butter on this bread.
- Bake the grilled meat with this bread on it for about 45 minutes or until the substance in the middle of the meat is dry. You should test this bread about 30 minutes after baking to make sure it is not overcooked.
- Serve hot.
14 November 1397 23:37
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