Fluffy Corn Bread ( 2 points) Recipe - Cooking Index
Fluffy Corn Bread ( 2 points) Recipe - Cooking Index
| 1 | Egg - separated | |
| 1 | Egg white | |
| 1/4 teaspoon | 1.3ml | Cream of tartar |
| 2/3 cup | 41g / 1.4oz | All-purpose flour |
| 1/3 cup | 20g / 0.7oz | Yellow cornmeal |
| 2/3 cup | 157ml | Skim milk |
| 1 tablespoon | 15ml | Vegetable oil |
| 1 1/2 teaspoons | 7.5ml | Baking powder |
| 1 1/2 teaspoons | 7.5ml | Chopped fresh cilantro |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/4 teaspoon | 1.3ml | Ground cumin |
| 1 | Cilantro leaves - if desired | |
| Additional cornmeal to sprinkle on top |
Heat oven to 425º. Spray round pan, 8 × 1 1/2 inches, with nonstick
cooking
spray. Beat the 2 egg whites and the cream of tartar in medium bowl with
electric mixer on high speed until stiff but not dry.
Mix egg yolk, flour, cornmeal, milk, oil, baking powder, cilantro, salt
and
cumin in medium bowl; beat vigorously 30 seconds. Fold cornmeal mixture
into
egg whites. Pour into pan.
Place cilantro leaves on batter. Sprinkle with additional cornmeal. Bake
15
to 20 minutes or until golden brown. Cut into wedges. Serve warm.
Copyright:
"© General Mills, Inc. 1998."
Per serving: 92 Calories (kcal); 2g Total Fat; (24% calories from fat); 3g
Protein; 14g Carbohydrate; 24mg Cholesterol; 183mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat;
0 Other Carbohydrates
Shared by: S. May; PointsTowardsSuccess
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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