Fat-free Buttermilk Corn Bread

• 80 grams cake flour
• 80 grams corn meal
• 1 1/2 tsp aluminium-free baking powder
• 2 eggs
• 120 grams sweet potatoes, steamed and mashed
• 1 pinch salt
• 40-60 grams or so sugar or artificial sweeteners
• 160 grams total soy milk "buttermilk": 145 g sweetened soy milk + 10 g vinegar (apple vinegar recommended or lemon juice)
• 160 grams total or regular milk "buttermilk" - 155g milk + 5 g vinegar (apple recommended) or lemon juice
• 160 grams total mix 1 part plain yogurt or soy milk yogurtwith 5 parts milk

1. Mix 145 g of sweetened soy milk with 1 tablespoon (15 g) of vinegar, apple vinegar or lemon juice until thickened.
2. (If you're using milk, mix 155 g of milk with 1 teaspoon (5g) of rice or apple vinegar or lemon juice.)
3. Mash up the steamed sweet potatoes well.
4. Combine with the egg, prepared "buttermilk," sugar and salt, and mix until smooth.
5. Sift the floury ingredients.
6. Cut it into the Step 3 mixture to combine.
7. Don't overmix.
8. Line a 18 cm square pan with parchment paper, and pour in the batter.
9. Bake in a 170 C oven for 40 to 45 minutes.
10. Adjust the time depending on your oven.
11. If you add 40 g of sugar or sweetner the cornbread will be just slightly sweet.
12. If you add 70 g it will be quite sweet.
13. Adjust the amount to your liking.
14. If you include some condensed milk in the liquid mixture, the cornbread will have a crispy finish.

cake flour, corn meal, baking powder, eggs, sweet potatoes, salt, sugar, milk, regular milk, total

Taken from cookpad.com/us/recipes/302391-fat-free-buttermilk-corn-bread (may not work)