Golden Harvest Cornbread
Embrace a healthier culinary journey with our Golden Harvest Cornbread! This delightful variation on traditional cornbread incorporates nutrient-rich pureed pumpkin, squash, or sweet potato, giving it a vibrant golden hue and a subtly sweet flavor. Perfect for breakfast, as a side dish, or as a comforting snack, this almost fat-free recipe is both satisfying and guilt-free. A convenient option for busy days, it can easily be made with baby food puree, ensuring that you get the wholesome goodness without the hassle. Enjoy this fluffy cornbread warm from the oven, slathered with a bit of honey or your favorite spread for a delicious treat.
8
Servings
N/A
Calories
8
Ingredients
Ingredients
Brown Sugar
2 tablespoons (packed)
Egg Whites
2 (beaten)
Nonfat Yogurt or Buttermilk
3/4 cup
Sweet Potatoes or Winter Squash
1/2 cup (pureed)
Cornmeal
1 cup
Unbleached White Flour
1 cup
Salt
1/2 teaspoon
Baking Powder
1 tablespoon
Instructions
1
Preheat your oven to 350°F (175°C).
2
Lightly coat an 8-inch square baking pan with cooking spray to prevent sticking.
3
In a large mixing bowl, whisk together the brown sugar, beaten egg whites, yogurt or buttermilk, and sweet potato or squash puree until the mixture is frothy and well combined.
4
In a separate bowl, sift together the cornmeal, unbleached white flour, salt, and baking powder.
5
Gently add the dry ingredients to the wet mixture, folding them in carefully until just mixed. Be careful not to overmix to ensure a light texture.
6
Pour the batter into the prepared baking pan and spread it evenly.
7
Bake in the preheated oven for 20 to 25 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
8
Allow the cornbread to cool slightly before cutting into squares and serving warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Golden Harvest Cornbread?
Golden Harvest Cornbread is a healthier variation of traditional cornbread that incorporates nutrient-rich pureed pumpkin, squash, or sweet potato for a vibrant golden hue and subtly sweet flavor.
How many servings does this recipe yield?
This recipe yields 8 servings.
What is the recommended oven temperature?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
What size baking pan should I use?
You should use an 8-inch square baking pan.
Is this cornbread recipe fat-free?
This recipe is described as being almost fat-free, making it a satisfying and guilt-free option.
Can I use baby food for this recipe?
Yes, you can use baby food puree as a convenient way to add the wholesome goodness of squash or sweet potato without the extra hassle.
How long does it take to bake?
The cornbread typically bakes for 20 to 25 minutes.
How do I know when the cornbread is done?
It is done when the top is lightly golden and a toothpick inserted into the center comes out clean.
What kind of puree can I use?
You can use pureed pumpkin, winter squash, or sweet potato.
What are the main wet ingredients in this recipe?
The wet mixture includes brown sugar, beaten egg whites, nonfat yogurt or buttermilk, and sweet potato or squash puree.
What are the dry ingredients required?
The dry ingredients are cornmeal, unbleached white flour, salt, and baking powder.
Is this recipe suitable for vegetarians?
Yes, this recipe is tagged as vegetarian.
What should I do to prevent the cornbread from sticking?
Lightly coat the baking pan with cooking spray before pouring in the batter.
What type of flour is used?
The recipe calls for 1 cup of unbleached white flour.
How much cornmeal is needed?
The recipe requires 1 cup of cornmeal.
How should the egg whites be prepared?
The recipe calls for 2 egg whites that have been beaten.
What can I substitute for yogurt?
You can use 3/4 cup of buttermilk instead of nonfat yogurt.
How much sugar is in the recipe?
The recipe uses 2 tablespoons of packed brown sugar.
What is the recipe category?
This recipe is categorized as a Quick Bread.
How should I combine the dry and wet ingredients?
Gently add the dry ingredients to the wet mixture, folding them in carefully until just mixed.
Why shouldn't I overmix the batter?
Avoiding overmixing ensures that the cornbread maintains a light and fluffy texture.
Can I eat this cornbread for breakfast?
Yes, it is described as perfect for breakfast, as a side dish, or as a comforting snack.
What are some suggested toppings?
It is delicious when slathered with a bit of honey or your favorite spread.
How much baking powder is required?
The recipe calls for 1 tablespoon of baking powder.
How much salt should I add?
Add 1/2 teaspoon of salt to the dry mixture.
Does the recipe use whole eggs?
No, the recipe specifically uses egg whites to help keep it low in fat.
Should the cornbread be served hot or cold?
It is best enjoyed warm from the oven, though it should cool slightly before cutting.
What color is the finished bread?
The pureed vegetables give the bread a vibrant golden hue.
Is the brown sugar packed or loose?
The brown sugar should be packed when measuring the 2 tablespoons.
How many ingredients are in this recipe?
There are 8 main ingredients in this cornbread recipe.