| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Breads |
9 |
Servings |
INGREDIENTS
| 1 |
c |
Yellow cornmeal |
| 3/4 |
c |
All-purpose flour |
| 1 |
tb |
Sugar |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Skim milk |
| 1/4 |
c |
Egg substitute |
| 2 |
tb |
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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