Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 30 mL (2 tbsp) light sour cream
- 310 mL (1 ¼ cups) lower fat milk or unsweetened fortified plant-based beverage
- 60 mL (¼ cup) sunflower oil
- 2 eggs
- 335 mL (1 ⅓ cups) whole wheat flour
- 165 mL (⅔ cup) medium grind cornmeal
- 165 mL (⅔ cup) granulated sugar
- 15 mL (1 tbsp) baking powder
- 2 mL (½ tsp) salt
Directions
Preheat the oven to 175°C (350°F). Mist a 20x20 cm (8x8-inch) pan with non-stick spray or line with parchment paper.
In a large bowl, whisk sour cream, milk, oil, and eggs together.
In a separate bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. Add to the large bowl and stir until combined.
Transfer batter to the pan and bake for 35 to 45 minutes, or until fluffy and slightly golden around the edges. A toothpick inserted into the centre should come out clean or with a few moist crumbs.
Cool in the pan for about 20 minutes. Cut into 16 square pieces and serve.