| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Vegetables |
|
Crockpot, Breads |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Whole-wheat flour |
| 1/2 |
c |
Yellow cornmeal |
| 3/4 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
c |
Low-fat buttermilk |
| 1/3 |
c |
Molasses |
| 1/2 |
c |
Dried currants |
| 2 |
tb |
Chopped walnuts |
|
x |
Vegetable cooking spray |
INSTRUCTIONS
Combine the first 6 ingredients in a large bowl, and make a well in center
of mixture. Combine buttermilk and molasses; stir well. Add to flour
mixture, stirring just until moistened. Fold in currants and walnuts.
Spoon the mixture into a 13-ounce coffee can coated with cooking spray.
Cover with aluminum foil coated with cooking spray; secure foil with a
rubber band. Place the can in an electric slow cooker; add enough hot
water to cooker to come halfway up sides of can. Cover with lid, and cook
on high-heat setting for 2 hours and 50 minutes or until a wooden pick
inserted in center comes out clean. Remove can from water. Let bread cool,
covered, in can on a wire rack for 5 minutes. Remove bread from can and let
cool completely on wire rack. Yield: 8 servings.
CALORIES 170 (13% from fat); PROTEIN 4.4g; FAT 2.4g (sat 0.5g, mono 0.3g,
poly 1g); CARB 34.5g; FIBER 2.3g; CHOL 0mg; IRON 1.9mg; SODIUM 252mg; CALC
82mg.
Source: COOKING LIGHT magazine, 9/95.
MealMaster format by iRis gRayson.
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