Creamed-corn Corn Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Breads | 9 | Servings | |
INGREDIENTS
| 1 | c | Yellow cornmeal |
| 3/4 | c | All-purpose flour |
| 1 | T | Sugar |
| 1 | T | Baking powder |
| 1/2 | t | Salt |
| 3/4 | c | Skim milk |
| 1/4 | c | Egg substitute |
| 2 | T | Vegetable oil |
| 8 3/4 | oz | Cream-style corn, 1 can |
| Vegetable cooking spray |
INSTRUCTIONS
Combine first 5 ingredients in a bowl; make a well in center of mixture. Combine milk and next 3 ingredients; stir well. Add to dry ingredients, stirring just until moistened. Place a 9-inch cast-iron skillet in a 450 degree oven for 5 minutes. Remove from oven; heavily coat skillet with cooking spray, and immediately spoon batter into skillet. Bake at 450 degrees for 27 minutes or until a wooden pick inserted in the center comes out clean. Yield: 9 servings (serving size: 1 wedge). Per serving: 168 Calories; 4g Fat (24% calories from fat); 5g Protein; 28g Carbohydrate; 1mg Cholesterol; 268mg Sodium Recipe by: Cooking Light, Nov/Dec 1994, page 124 Posted to MC-Recipe Digest V1 #409 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 158
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 25.5mg
Sodium: 393.4mg
Potassium: 128.5mg
Carbohydrates: 26.3g
Fiber: 1.6g
Sugar: 3.2g
Protein: 4.2g