| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Breads |
12 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Vegetable oil |
| 3 |
tb |
Vegetable oil |
| 1 |
c |
All-purpose flour |
| 1 |
c |
Fresh corn cut from cob or frozen, thawed |
| 2/3 |
c |
Yellow cornmeal |
| 1/3 |
c |
Whole-wheat flour |
| 2 |
tb |
Sugar |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground red pepper |
| 1 |
c |
Skim milk |
| 1 |
|
Egg |
INSTRUCTIONS
Coat a 9-inch cast-iron skillet with 1/2 teaspoon oil. Place skillet in a
425 degree oven.
Combine remaining 3 tablespoons oil and remaining ingredients in a bowl,
stirring well; pour into skillet.
Bake at 425 degrees for 25 minutes or until a wooden pick inserted in
center comes out clean. Yield: 12 servings.
Per serving: 136 Calories; 4g Fat (29% calories from fat); 4g Protein; 21g
Carbohydrate; 15mg Cholesterol; 166mg Sodium
Serving Ideas : Cut corn bread into wedges.
Recipe by: Cooking Light, Jul/Aug 1994, page 77
Posted to MC-Recipe Digest V1 #435 by igor@digex.net on Jan 28, 1997.
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