Fat free blue cornbread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Blue cornmeal |
| ½ | cup | Flour; (whole wheat is healthiest but any kind works) |
| 1 | tablespoon | Baking powder |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Smucker's Baking Healthy; (fruit puree fat-substitute that comes in a nifty squeeze bottle) |
| ¾ | cup | Milk |
| 2 | ounces | Egg substitute |
Directions
This recipe is a modification of one offered by Bob Simmons (thanks, Bob): Preheat oven to 425F. Spray pan with Pam and put in oven to preheat. Mix all ingredients, pour into pan, and bake for about 20 minutes if loaf pan, 15 minutes if segmented pan (see note). Test for doneness by inserting a toothpick which should come out clean.
Note: Using segmented pans for cornbread is a lot of fun. Usually the pans are made of cast iron. I have one which has 6 piece-of-pie shaped segments and have seen those with 6 or 8 segments shaped like ears of corn. Of course a loaf pan or an iron skillet works well too but needs a little longer to cook.
The fat-free archives also have about 20 cornbread recipes!!! Take a look at .
Posted to fatfree digest by Riki Darling <rdarling@...> on Apr 7, 1999, converted by MM_Buster v2.0l.