Difference between revisions of "Double-corn Bread"
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Latest revision as of 13:20, 15 July 2012
Description
We've used both corn and cornmeal for a double impact in this bread that goes well with any meal.
Ingredients
- 6 oz yellow cornmeal, (1 cup)
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1½ cups non-fat milk, (add 4 t of lemon juice to milk to make sour milk)
- 2 tbsp honey
- 1 tsp vanilla extract
- 1 egg replacer or 2 egg whites
- 1 cup canned corn, drained
- 2 tsp flour
Procedures
- Preheat oven to 425°F.
- In a large bowl combine cornmeal, baking soda, baking powder and salt.
- In a blender container combine, milk, honey, vanilla and egg.
- Blend until smooth.
- Spray an 8"pan with nonstick cooking spray and place pan in oven to preheat for 3 minutes.
- Stir liquid mixture into dry ingredients.
- Toss corn with flour and stir into batter.
- Place batter in preheated pan and bake 20 – 22 minutes until firm and lightly browned.
Nutritional information
Per serving: 136 calories | total fat 1 g (8% of calories)
