| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Yellow cornmeal |
| 1/2 |
c |
All purpose flour |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Buttermilk |
| 1/4 |
c |
Egg substitute |
| 1 |
tb |
Margarine; melted |
|
|
Butter flavored cooking spray |
INSTRUCTIONS
These croutons give your salad extra crunch and are a tasty salad topper!
Combine first four ingredients in a small bowl, and make a well in the
center of mixture. Combine buttermilk, egg substitute, and margarine, and
add to dry ingredients, stirring until just moistened. Spread batter into
an 8 inch square pan coated with cooking spray. Bake at 450 degrees for 10
to 12 minutes until lightly browned. Let cool. Cut into 1/2 inch cubes and
arrange in single layer in a 15 x 10 x 1 inch jellyroll pan. Coat cubes
with cooking spray and bake at 350 degrees for 12 to 15 minutes or until
lightly browned. Serve warm. Yield: 2 3/4 cups.
Posted to Bakery-Shoppe Digest V1 #439 by "Mike England"
<englandm@kear.tds.net> on Dec 05, 97
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