Simple corn bread

Yield: 1 servings

Measure Ingredient
¾ cup Cornmeal
1 cup Whole wheat flour (ww pastry
\N \N Flour will work)
4 teaspoons Baking powder
½ teaspoon Salt
½ cup Water
¼ cup Honey
2 cups Frozen corn (canned would
\N \N Probably work)

In a blender, combine water, honey, and 1 cup of the corn. Blend until liquified. In a bowl, combine dry ingredients, and mix together. Pour in blended liquid, and mix. Mix in last cup of corn.

Spritz a 9" round glass pan with oil spray, and sprinkle with cornmeal. Pour batter into pan, and put in oven. Turn oven on to 350 deg. F, and bake for 30 minutes. (If you pre-heat oven, you may need to shorten the time). You can test for doneness. This can be ready from cupboard to mouth in 42 or so minutes.

The original source was David Wallis, but there have been some updates.

NOTE: As far as the spray adding to the %CFF, I think that most of it is absorbed by the cornmeal dusted over the spray. When I pop the bread out of the pan, there is a 'film' left. It sure makes getting bread out quick, easy, and hot! Posted by "Rob Ryerson" <RYERSONRA@...> to the Fatfree Digest [Volume 11 Issue 28], Oct. 28, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission.

Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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