CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
|
Breads, Lowfat, Prodigy, Dec., Fatfree |
8 |
Servings |
INGREDIENTS
6 |
oz |
Yellow corn meal; (1 cup) |
1 |
ts |
Baking soda |
1/2 |
ts |
Baking powder |
1/4 |
ts |
Salt |
1 1/2 |
c |
Nonfat milk; * |
2 |
tb |
Honey |
1 |
ts |
Vanilla extract |
1 |
|
Egg [Replacer or 2 whites?] |
1 |
c |
Canned corn; drained |
2 |
ts |
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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