Prep 15 mins
Cook 50 mins
For the best texture it is suggested to choose regular or finely ground cornmeal and to avoid stone-ground cornmeal, as it is too coarse for this delicate bread. This is a makeover of the original recipe, making it lighter and healthier. Calories per serving were cut from 249 to 207, Fat from 14.6g to10.5g and Saturated fat from 7.7g to 1.3g. Courtesy of Cooking Light.
- 1 1⁄2 ounces all-purpose flour (about 1/3 cup)
- 1 cup fine yellow cornmeal
- 1 teaspoon baking powder
- 3⁄4 teaspoon kosher salt
- 3⁄4 cup egg substitute
- 2⁄3 cup sugar
- 1⁄3 cup plus 2 tablespoons canola oil
- 1 tabllespoon chopped fresh thyme
- 1 tablespoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 2 tablespoons pine nuts (toasted and divided)
- cooking spray
- 1 tablespoon butter (melted)
- Preheat over to 325°.
- Weigh (or lightly spoon) flour into a dry measuring cup; level with a knife.
- Combine flour, cornmeal, baking powder and salt in a medium bowl, stirring mixture with a whisk.
- Place egg substitute, sugar and oil in a large bowl; beat with mixer at medium-high speed for 1 minute or until well blended.
- Add thyme, rind and juice; beat at low speed until combined.
- Chop 1 tablespoon nuts; stir into batter.
- Pour batter into a 9x5-inch loaf pan coated with cookiing spray.
- Sprinkle evenly with remaining 1 tablespoon whole nuts.
- Bake at 325° for 30 minutes.
- Remove pan from over but do not turn oven off.
- Drizzle butter evenly over batter. The drizzled butter creates a lovely crispness without being greasy.
- Bake an additional 20 minutes or until a wooden pick inserted in the center comes out clean.
- Cool in pan 5 minutes on a wire rack; remove from pan.
- Cool completely on wire rack.