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Categories:
vegetable oil spray flour cornmeal sugar baking powder salt bittersweet pistachios low-fat milk canola oil plain yogurt eggs
Viewed: 22 - Published at: 5 years agoIngredients
- Nonstick vegetable oil spray
- 1 1/4 cups all purpose flour, plus more for dusting pan
- 3/4 cup cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup bittersweet or semisweet chocolate chips
- 1/2 cup chopped, unsalted pistachios
- 1 cup low-fat milk
- 2 tablespoons canola oil
- 2 tablespoons plain yogurt
- 2 large eggs
Method
- Preheat oven to 375°F. Spray a 9x5x3-inch metal loaf pan with cooking spray and dust with flour, tapping out the excess. Whisk flour, cornmeal, sugar, baking powder, and salt in a large bowl. Stir in chocolate chips and pistachios. Whisk milk, canola oil, yogurt and eggs in a medium bowl. Add milk mixture to dry ingredients; stir just to blend. Transfer to prepared pan.
- Bake bread until tester inserted into the center comes out clean, about 35 minutes. Cool 10 minutes. Invert cornbread onto a rack. Cool slightly. Serve cornbread warm or at room temperature.
