| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads, Dec., Fatfree, Lowfat, Prodigy | 8 | Servings | |
INGREDIENTS
| 6 | oz | Yellow corn meal, 1 cup |
| 1 | t | Baking soda |
| 1/2 | t | Baking powder |
| 1/4 | t | Salt |
| 1 1/2 | c | Nonfat milk, * |
| 2 | T | Honey |
| 1 | t | Vanilla extract |
| 1 | Egg [Replacer or 2 whites?] | |
| 1 | c | Canned corn, drained |
| 2 | t | Flour |
INSTRUCTIONS
We've used both corn and corn meal for a double impact in this bread that goes well with any meal. * add 4 t of lemon juice to milk to make sour milk. Preheat oven to 425 degrees. In a large bowl combine corn meal, 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 min. 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. Nutrition (per serving): 136 calories Total Fat 1 g (8% of calories) Source: More Lean & Luscious by Bobbie Hinman & Millie Snyder, Page(s): 335 : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 315
Calories From Fat: 208
Total Fat: 23.5g
Cholesterol: <1mg
Sodium: 553.4mg
Potassium: 148.8mg
Carbohydrates: 23.8g
Fiber: 1.6g
Sugar: 6.9g
Protein: 3.6g