flavorful spinach corn bread (light)

6 Servings
1 cup Yellow corn meal
1 cup Unbleached flour
1 tablespoon Baking powder
½ teaspoon Salt
2 tablespoons Sugar
2 tablespoons Corn oil
Egg, beaten
1 cup Skim milk
10 ounces Thawed (from frozen) chopped spinach, thoroughly drained
Small onion, chopped
1 cup Low-fat cottage cheese
  Non-stick vegetable coating

Combine corn meal, flour, baking powder, salt, sugar, corn oil, egg, milk, spinach, onion and cottage cheese and mix well.

Pour mixture into an 8x8x2-inch baking dish that has been sprayed with non-stick vegetable coating. Bake in preheated 350 degree (F) oven for 35 minutes or until brown on outside and set in the middle.

By Jeanne Jones, revised from original recipe by Gail Schreiber, in "Cook It Light", Buffalo News, 1988. Typed for you by Joan MacDiarmid.

Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Oct 07, 98

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