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Cornbread

(8 servings)

  • 2 cups + 1 Tbsp. all-purpose flour
  • 1 cup yellow cornmeal
  • 3 ½ Tbsp. white sugar
  • 1 Tbsp. baking powder
  • 1 ½ tsp. salt
  • 2 cups nonfat milk
  • 2/3 cup thawed or fresh corn kernels
  • 6 Tbsp. canned diced chilies, drained
  • ¾ cup unsweetened applesauce
  • ½ cup + 1 Tbsp. egg substitute

Preheat oven to 400F and spray an 8″ square baking pan with nonstick spray. Sift all dry ingredients together. In a separate bowl whisk all other ingredients until quite frothy. Fold dry ingredients into egg mixture, gently; do not overwork. Spread mixture into prepared pan and spray top with nonstick spray 2-3 seconds. Turn oven down to 375F and bake until lightly browned on top and springs back to the touch, approximately 15-20 minutes.

Per Serving: Calories: 200 Protein: 6gm Fat: 1gm

Carbohydrates: 42gm Sodium: 600mg

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