Cornbread (georgia style)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Cornmeal; Medium Grind |
| 1 | teaspoon | Salt; Optional |
| 2 | teaspoons | Baking Powder |
| 2 | cups | Skim Soy Milk |
| 4 | Egg Whites * | |
Directions
* Or 1 Tbsp Egg Replacer -- Mixed With ¼ C + 2 Tbsp Water In a med bowl, combine cornmeal, salt and baking powder.
In a small bowl, mix skim soy milk and egg whites or egg replacer; add to cornmeal mixture and mix quickly. (It should be a medium pour batter. If too thick, add a little water; if too thin, add a bit of cornmeal.) Pour into a sprayed, heavy, 8" skillet and bake at 450F for 25 - 30 min.
Prep Time: 15 min Baking Time: 30 min Servings: 8 - 10
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>
NOTES : Cal 192.3 Total Fat 1.4g Sat Fat 0.5g Carb 36.9g Fib 3.2g Pro 7.4g Sod 417mg CFF 6½%
Recipe by: The Mormon Diet Cookbook Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Nov 11, 1998, converted by MM_Buster v2.0l.