Corn bread (gordon)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Yellow corn meal, |
| ½ | cup | Whole wheat flour, |
| 1 | 16 ounce can cream style | |
| Corn | ||
| 1 | Table spoon baking powder | |
| ¾ | cup | Milk, dairy or soy |
| Egg replacer to equal 1 egg | ||
| ¼ | cup | Diced bell pepper |
| 2 | tablespoons | Diced onion |
| 1 | To 2 tablespoons diced | |
| Jalapeno peppers | ||
| ⅓ | cup | Grated fat free cheese |
| (optional) | ||
Directions
FOR MEXICAN STYLE ADD
bake at 350 farenheit for about 20 minutes for muffins or 30+ minutes for a pan of corn bread (spray pan with non stick coating or use lecithin/oil mix)
Posted by jrg14@... (Janice R. Gordon) to the Fatfree Digest [Volume 15 Issue 15] Feb. 15, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
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