Yield: 12 Servings
Measure | Ingredient |
---|---|
½ teaspoon | Vegetable oil |
3 tablespoons | Vegetable oil |
1 cup | All-purpose flour |
1 cup | Fresh corn cut from cob or frozen, thawed |
⅔ cup | Yellow cornmeal |
⅓ cup | Whole-wheat flour |
2 tablespoons | Sugar |
2 teaspoons | Baking powder |
½ teaspoon | Salt |
¼ teaspoon | Ground red pepper |
1 cup | Skim milk |
1 \N | Egg |
Coat a 9-inch cast-iron skillet with ½ teaspoon oil. Place skillet in a 425 degree oven.
Combine remaining 3 tablespoons oil and remaining ingredients in a bowl, stirring well; pour into skillet.
Bake at 425 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Yield: 12 servings.
Per serving: 136 Calories; 4g Fat (29% calories from fat); 4g Protein; 21g Carbohydrate; 15mg Cholesterol; 166mg Sodium Serving Ideas : Cut corn bread into wedges.
Recipe by: Cooking Light, Jul/Aug 1994, page 77 Posted to MC-Recipe Digest V1 #435 by igor@... on Jan 28, 1997.