| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Breads |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Yellow cornmeal |
| 1 |
c |
All-purpose flour |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 1/4 |
c |
Skim milk |
| 2 |
|
Egg whites, lightly beaten |
|
|
Vegetable cooking spray |
INSTRUCTIONS
Combine first 4 ingredients in a bowl, and stir well. Combine milk and egg
whites, and add to flour mixture, stirring just until dry ingredients are
moistened.
Pour batter into a 9-inch square baking pan coated with cooking spray.
Bake at 400 degrees for 20 minutes or until a wooden pick inserted in
center comes out clean. Remove from pan; let cool completely on a wire
rack. Yield: 12 servings (serving size: 1 [3 x 2-1/4-inch] piece).
Per serving: 92 Calories; 0g Fat (3% calories from fat); 4g Protein; 18g
Carbohydrate; 0mg Cholesterol; 202mg Sodium
Recipe by: Cooking Light, October 1994, page 138
Posted to MC-Recipe Digest V1 #420 by igor@digex.net on Jan 28, 1997.
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“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”