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Add a photoServings: 8
Ingredients
- 6 ounce Yellow corn meal, (1 c.)
- 1 tsp Baking soda
- 1/2 tsp Baking pwdr
- 1/4 tsp Salt
- 1 1/2 c. Nonfat lowfat milk, *
- 2 Tbsp. Honey
- 1 tsp Vanilla extract
- 1 x Egg [Replacer or possibly 2 whites]
- 1 c. Canned corn, liquid removed
- 2 tsp Flour
Directions
- We've used both corn and corn meal for a double impact in this bread which goes well with any meal.* add in 4 t of lemon juice to lowfat milk to make sour lowfat milk. Preheat oven to 425 degrees. In a large bowl combine corn meal, baking soda, baking pwdr and salt. In a blender container combine, lowfat milk, honey, vanilla and egg. Blend till smooth. Spray an 8"pan with nonstick cooking spray and place pan in oven to preheat for 3 minutes. Stir liquid mix into dry ingredients. Toss corn with flour and stir into batter.
- Place batter in preheated pan and bake 20-22 min till hard and lightly browned. Nutrition (per serving): 136 calories Total Fat 1 g (8% of
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 8 servings | |
| Calories 138 | |
| Calories from Fat 10 | 7% |
| Total Fat 1.16g | 1% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 398mg | 17% |
| Potassium 143mg | 4% |
| Total Carbs 27.89g | 7% |
| Dietary Fiber 1.3g | 4% |
| Sugars 7.74g | 5% |
| Protein 4.41g | 7% |
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