Creamed-corn corn bread

Yield: 9 Servings

Measure Ingredient
1 cup Yellow cornmeal
¾ cup All-purpose flour
1 tablespoon Sugar
1 tablespoon Baking powder
½ teaspoon Salt
¾ cup Skim milk
¼ cup Egg substitute
2 tablespoons Vegetable oil
8¾ ounce Cream-style corn, (1 can)
\N \N Vegetable cooking spray

Combine first 5 ingredients in a bowl; make a well in center of mixture.

Combine milk and next 3 ingredients; stir well. Add to dry ingredients, stirring just until moistened.

Place a 9-inch cast-iron skillet in a 450 degree oven for 5 minutes. Remove from oven; heavily coat skillet with cooking spray, and immediately spoon batter into skillet.

Bake at 450 degrees for 27 minutes or until a wooden pick inserted in the center comes out clean. Yield: 9 servings (serving size: 1 wedge).

Per serving: 168 Calories; 4g Fat (24% calories from fat); 5g Protein; 28g Carbohydrate; 1mg Cholesterol; 268mg Sodium Recipe by: Cooking Light, Nov/Dec 1994, page 124 Posted to MC-Recipe Digest V1 #409 by igor@... on Jan 28, 1997.

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