Corn Bread Casserole Recipe - Cooking Index
Corn Bread Casserole Recipe - Cooking Index
| 1 cup | 62g / 2.2oz | Yellow cornmeal |
| 1/2 teaspoon | 2.5ml | Baking soda |
| 1/4 teaspoon | 1.3ml | Salt |
| 8 oz | 227g | Plain fat-free yogurt |
| 1 | Creamed corn - (8 oz) | |
| 1/4 cup | 59ml | Evaporated fat-free (skim) milk |
Heat the oven to 350 degrees. In a large bowl, combine the dry ingredients. Add the remaining ingredients and stir just until moistened (do not overbeat).
Pour the batter into 6 individual souffle cups and bake for 30 minutes or until a knife inserted in the cups comes out clean. Serve hot.
This recipe yields 6 servings. Serving size: 1/2 cup.
Exchanges Per Serving: 2 Starch.
Nutrition Facts: Calories 138; Calories from Fat 5; Total Fat 1g; Saturated Fat 0g; Cholesterol 1mg; Sodium 351mg; Carbohydrate 29g; Dietary Fiber 2g; Sugars 7g; Protein 5g.
Source:
American Diabetes Association at http://www.diabetes.org
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