Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Yellow cornmeal |
| ½ cup | All purpose flour |
| ½ teaspoon | Baking soda |
| ¼ teaspoon | Salt |
| ½ cup | Buttermilk |
| ¼ cup | Egg substitute |
| 1 tablespoon | Margarine; melted |
| \N \N | Butter flavored cooking spray |
These croutons give your salad extra crunch and are a tasty salad topper! Combine first four ingredients in a small bowl, and make a well in the center of mixture. Combine buttermilk, egg substitute, and margarine, and add to dry ingredients, stirring until just moistened. Spread batter into an 8 inch square pan coated with cooking spray. Bake at 450 degrees for 10 to 12 minutes until lightly browned. Let cool. Cut into ½ inch cubes and arrange in single layer in a 15 x 10 x 1 inch jellyroll pan. Coat cubes with cooking spray and bake at 350 degrees for 12 to 15 minutes or until lightly browned. Serve warm. Yield: 2¾ cups.
Posted to Bakery-Shoppe Digest V1 #439 by "Mike England" <englandm@...> on Dec 05, 97