How to make low-fat oil-free cornbread

Friends who like to eat pasta must not miss the recipe of low-fat and oil-free cornbread. Its flavors are very diverse and can be determined according to your own preferences. It can be easily made anywhere. After the method and ingredients are prepared, you can start cooking. It has a very high nutritional value and can help the human body improve anemia and enhance the body's immunity.

1. Prepare all the ingredients, weigh the flour, and chop the dried cranberries in advance.

2. Mix all the weighed powders in a container

3. Mix well with a scraper

4. Prepare a water-free and oil-free basin, beat the eggs and pour in the sugar.

5. Beat with a whisk. When you lift the whisk, the egg liquid will not disappear immediately.

6. Pour in the milk and stir it twice with a scraper.

7. Sift the previously mixed powder

8. Use a scraper to stir quickly, be careful not to make circles

9. Prepare the mold. I use a pizza pan and put baking paper inside! If I didn't let it go, the consequences would be disastrous! Pour the batter into the pan and smooth the surface with a scraper.

10. Sprinkle the chopped cranberries evenly on top.

11. Preheat at 80 degrees, middle layer for about 18 minutes

12. Take it out after baking. It is not very thick, so it must be cooked by this time. If you are not sure, you can use a toothpick to check it.

13. Do not let it cool down. Take it out for a while and cover it with a layer of plastic wrap to prevent the surface from hardening.

14. After a while, press it with your hand. When the surface is no longer hard, you can tear off the plastic wrap. Because I didn’t put any greaseproof paper, I couldn’t take it off at all. Remember this!

The recipe for low-fat and oil-free cornbread is a dish that can be completed in a short time. It is convenient and simple to prepare and is definitely a favorite for those with clumsy hands. Take action now and enjoy the taste enjoyment brought by simple deliciousness.