Here’s another recipe that I’m claiming as original because of the significant changes that I’ve made. My goal in changing it was to lighten it up with less fat and sugar, and to replace the “bad fats” with healthier fats. More specifically, reduce the sugar, replace the eggs with egg beaters, eliminate added salt, replace the butter with olive oil, and replace the whole milk with almond milk.
This makes 9 servings (as noted above) at 312 kcals per serving.
I’m quite proud of how this came out. Here’s the list of ingredients
- Sourdough starter, 1 cup
- Bob’s Red Mill Coarse Grind Corn Meal, 1 cup
- Bob’s Red Mill All Purpose flour, 1 cup
- Granulated sugar, 1/3 cup
- Baking powder, 2 teaspoons
- Baking Soda, 0.5 teaspoons
- Blue Diamond Almond Milk, 1 cup
- Kirkland Olive Oil, 1/2 cup
- Bob Evans Better Than Eggs, 6 Tablespoons
Directions
- Mix the starter, almond milk, cornmeal, and flour. You can use immediately, or to make the sour flavor stronger, or tangier, let the starter, milk, cornmeal, and flour rest for 1-2 hours after mixing. For even more tang, use ripe starter discard rather than freshly fed starter.
- Preheat the oven to 350 deg F and lightly grease a 9 x 9 baking dish with some of the olive oil
- Add the egg beaters, sugar, and olive oil to the flour mixture. Stir to combine.
- Add the baking powder and baking soda
- Add the batter to the prepared pan. Smooth the top with your spatula
- Bake for 35 to 40 minutes.
- Remove from the oven, and let cool for 10-15 minutes before serving.
After cooling, you can cover and store in the refrigerator for a few days.
I usually make this to serve with soups or stews, but it can really go with most anything. Or just have it as a snack!