Quick Corn Bread Recipe - Cooking Index
Quick Corn Bread Recipe - Cooking Index
This cornbread is virtually fat-free. It can be eaten on its own or used in the delicious Corn Bread Sausage Stuffing recipe you will find in this collection.
Type: Low Fat| 1 cup | 62g / 2.2oz | Unbleached flour |
| 1 1/3 cups | 83g / 2.9oz | Yellow cornmeal |
| 1 tablespoon | 15ml | Baking powder |
| 1 cup | 237ml | Skim milk |
| 2 | Egg whites | |
| 3 tablespoons | 45ml | Butter-flavored granules - reconstituted |
Coat an 8-inch square baking pan with nonstick spray. Whisk flour, cornmeal and baking powder in a bowl. In another bowl, whisk milk, egg whites and butter granules.
Add milk mixture to dry ingredients and stir just until moistened. Pour batter into pan; spread evenly. Bake at 425 degrees until a toothpick inserted in center comes out clean, 20 to 25 minutes.
Cool on wire rack for 5 minutes. Remove from pan.
This recipe yields 8 servings.
Nutritional Information Per Serving: Calories: 141; Fat: 1 grams (6% of calories); Cholesterol: 1 milligrams; Sodium: 245 milligrams; Fiber (grams) 2.2.
Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking
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