* Exported from MasterCook *
New_England_Corn_Bread
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Lowfat, Low Calorie Savory
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups cornbread
3/4 cup all purpose flour
2 tbs sugar
2 tsps baking powder
1 1/2 tsp salt
1 1/2 cups fat free milk
2 eggs -- lightly beaten
3 tbs unsalted butter -- melted
1. Preheat oven to 425°. Spray a 9" cast iron skillet or 9" rouns cake pan with non stick spray (I use muffin tins myself).
2. Combine cornmeal, flour, sugar, baking powder, and salt in a bowl. Combine eggs, milk, and butter in another bowl. Slowly stir in the milk mixture into the cornmeal mixture until just combined. Pour the batter into the skillet and bake until the cornbread pulls aay from the sides of the pan and the dges brown slightly, 20-25 minutes. Cool in skillet 10 minutes before cutting into 12 wedges.
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Per Serving (excluding unknown items): 163 Calories; 6g Fat (32.4% calories from fat); 5g Protein; 23g Carbohydrate; trace Dietary Fiber; 51mg Cholesterol; 568mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
NOTES : 3 points per 1/12th- 150 cal.; 4 g fat; 1 g d.f.
I use coarsly ground cornmeal from Bob's Stone Mill- I find it crunchier and tastier. This recipe converted my husband from a cornbread hater to a cornbread lover!
Nutr. Assoc. : 0 0 0 0 0 0 0 0