Cornbread (georgia Style)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Vegetarian | Breads, Eat-lf mail, Low fat, Vegetarian | 8 | Servings |
INGREDIENTS
| 2 1/2 | c | Cornmeal, Medium Grind |
| 1 | t | Salt, Optional |
| 2 | t | Baking Powder |
| 2 | c | Skim Soy Milk |
| 4 | Egg Whites * | |
| 7 | g Sod 417mg CFF 6.5% |
INSTRUCTIONS
Or 1 Tbsp Egg Replacer -- Mixed With 1/4 C + 2 Tbsp Water In a med bowl, combine cornmeal, salt and baking powder. In a small bowl, mix skim soy milk and egg whites or egg replacer; add to cornmeal mixture and mix quickly. (It should be a medium pour batter. If too thick, add a little water; if too thin, add a bit of cornmeal.) Pour into a sprayed, heavy, 8" skillet and bake at 450F for 25 - 30 min. Prep Time: 15 min Baking Time: 30 min Servings: 8 - 10 Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com> NOTES : Cal 192.3 Total Fat 1.4g Sat Fat 0.5g Carb 36.9g Fib 3.2g Pro Recipe by: The Mormon Diet Cookbook Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Nov 11, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 9
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 440.3mg
Potassium: 27.5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 1.8g