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Apricot Corn Bread

Natural.Foodie's picture
Ingredients
  Dried apricots 3⁄4 Cup (12 tbs)
  Whole grain cornmeal 2 Cup (32 tbs)
  Brewers yeast 1 Tablespoon
  Lecithin granules 1 Tablespoon
  Baking soda 1 Teaspoon
  Corn oil 1 Tablespoon
  Buttermilk 1 Cup (16 tbs)
  Yogurt 1 Cup (16 tbs)
  Eggs 2 , separated
Directions

GETTING READY
1) Preheat the oven to 350°F and grease a 8 X 8-inch baking dish.
2) Soak the dried apricots in water, drain and chop them finely.

MAKING
3) In a large bowl, mix together cornmeal, brewer's yeast, lecithin granules, baking soda and apricots.
2) In another bowl, beat together oil, buttermilk, yogurt and 2 gg yolks. Add this to the cornmeal mixture and fold in to get a smooth batter.
3) Using a whisker, beat the egg whites from 2 eggs till they form stiff peaks. Fold the egg whites gently into the batter.
4) Pour the batter into the baking dish and bake for 25 minutes.

SERVING
5) Serve the Apricot Corn Bread fresh out of the oven. You may even serve them the next day after toasting them.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Restriction: 
Vegetarian
Ingredient: 
Corn
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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