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Quick Corn Bread Categories: low fat, side dish, breads/rolls 1 cup unbleached flour 1 1/3 cups yellow cornmeal 1 tablespoon baking powder 1 cup skim milk 2 egg whites 3 tablespoons butter-flavored granules; reconstituted Coat an 8-inch square baking pan with nonstick spray. Whisk flour, cornmeal and baking powder in a bowl. In another bowl, whisk milk, egg whites and butter granules. Add milk mixture to dry ingredients and stir just until moistened. Pour batter into pan; spread evenly. Bake at 425 degrees until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool on wire rack for 5 minutes. Remove from pan. This recipe yields 8 servings. Comments: This cornbread is virtually fat-free. It can be eaten on its own or used in the delicious Corn Bread Sausage Stuffing recipe you will find in this collection. Nutritional Information Per Serving: Calories: 141; Fat: 1 grams (6% of calories); Cholesterol: 1 milligrams; Sodium: 245 milligrams; Fiber (grams) 2.2. Source: "Prevention's Recipe Archive at http://www.prevention.com/cooking" S(Formatted for MC5): "01-14-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 150 Calories (kcal); trace Total Fat; (2% calories from fat); 5g Protein; 31g Carbohydrate; 1mg Cholesterol; 213mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Weight Watcher points calculated at 2 Nutr. Assoc. : 0 0 0 0 0 0 Contributor: n/a Yield: 8 servings Preparation Time: 0:00 |
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Replacement Dinnerware Service If that fancy set of Chinaware that was given to you by your Mother-in-Law on your Wedding Day has somehow gotten smaller since it was given to you for safe keeping, Follow the link below to Kathy's Korner and replace the missing pieces before anyone knows that they were missing! Kathy's Korner Online Sales |
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