This cornbread makes a great alternative to bread, especially alongside a soup or stew. For a more savoury twist, add jalapeño or sundried tomatoes.
2 cups medium cornmeal
2 large eggs, separated
1 large or 2 medium carrots, grated
1 teaspoon baking powder
½ teaspoon salt
1 cup Greek yogurt
½ cup buttermilk
3 tablespoons extra-virgin olive oil
1 tablespoon butter
Preheat oven to 400°F.
In medium bowl, whisk together Greek yogurt, buttermilk, eggs yolks and olive oil.
Whip eggs whites until frothy, set aside.
In large bowl, combine cornmeal, grated carrots, baking powder and salt.
Combine liquid mixture with dry mix.
Fold in egg whites.
Melt butter in cast iron pan over low heat, spread melted butter evenly on base.
Pour mixture into warmed pan.
Place in preheated oven for 20–25 minutes.
Turn off oven, allow to cool.
Turn over onto plate.
Contact Tony: Tony@ModaNutrition.com