Mcpherson corn bread
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Yellow cornmeal |
| 1 | cup | All-purpose flour |
| 1 | tablespoon | Baking powder |
| ½ | teaspoon | Salt |
| 1¼ | cup | Skim milk |
| 2 | Egg whites, lightly beaten | |
| Vegetable cooking spray | ||
Directions
Combine first 4 ingredients in a bowl, and stir well. Combine milk and egg whites, and add to flour mixture, stirring just until dry ingredients are moistened.
Pour batter into a 9-inch square baking pan coated with cooking spray.
Bake at 400 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Remove from pan; let cool completely on a wire rack. Yield: 12 servings (serving size: 1 [3 x 2-¼-inch] piece).
Per serving: 92 Calories; 0g Fat (3% calories from fat); 4g Protein; 18g Carbohydrate; 0mg Cholesterol; 202mg Sodium Recipe by: Cooking Light, October 1994, page 138 Posted to MC-Recipe Digest V1 #420 by igor@... on Jan 28, 1997.