Ingredients :
- 80 grams cake flour
- 80 grams corn meal
- 1 1/2 tsp aluminium-free baking powder
- 2 eggs
- 120 grams sweet potatoes, steamed and mashed
- 1 pinch salt
- 40-60 grams or so sugar or artificial sweeteners
- 160 grams total soy milk "buttermilk": 145 g sweetened soy milk + 10 g vinegar (apple vinegar recommended or lemon juice)
- 160 grams total or regular milk "buttermilk" - 155g milk + 5 g vinegar (apple recommended) or lemon juice
- Alternatively, Use "buttermilk" Made with Yogurt. This Makes Very Light Cornbread and Is Recommended.
- 160 grams total mix 1 part plain yogurt or soy milk yogurtwith 5 parts milk
Method :
- Mix 145 g of sweetened soy milk with 1 tablespoon (15 g) of vinegar, apple vinegar or lemon juice until thickened.
- (If you"re using milk, mix 155 g of milk with 1 teaspoon (5g) of rice or apple vinegar or lemon juice.)
- Mash up the steamed sweet potatoes well. Combine with the egg, prepared "buttermilk," sugar and salt, and mix until smooth.
- Sift the floury ingredients. Cut it into the Step 3 mixture to combine. Don"t overmix.
- Line a 18 cm square pan with parchment paper, and pour in the batter.
- Bake in a 170 °C oven for 40 to 45 minutes. Adjust the time depending on your oven.
- If you add 40 g of sugar or sweetner the cornbread will be just slightly sweet. If you add 70 g it will be quite sweet. Adjust the amount to your liking.
- If you include some condensed milk in the liquid mixture, the cornbread will have a crispy finish.
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