Corn bread (gordon)

Yield: 1 Servings

Measure Ingredient
1½ cup Yellow corn meal,
½ cup Whole wheat flour,
1 \N 16 ounce can cream style
\N \N Corn
1 \N Table spoon baking powder
¾ cup Milk, dairy or soy
\N \N Egg replacer to equal 1 egg
¼ cup Diced bell pepper
2 tablespoons Diced onion
1 \N To 2 tablespoons diced
\N \N Jalapeno peppers
⅓ cup Grated fat free cheese
\N \N (optional)


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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