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Add a photoServings: 1
Ingredients
- 1 c. Blue cornmeal
- 1/2 c. Flour, (whole wheat is healthiest but any kind works)
- 1 Tbsp. Baking pwdr
- 1/2 tsp Salt
- 1 Tbsp. Smucker's Baking Healthy, (fruit puree fat-substitute which comes in a nifty squeeze bottle)
- 3/4 c. Lowfat milk
- 2 ounce Egg substitute
Directions
- Preheat oven to 425F. Spray pan with Pam and put in oven to preheat. Mix all ingredients, pour into pan, and bake for about 20 min if loaf pan, 15 min if segmented pan (see note). Test for doneness by inserting a toothpick that should come out clean.
- Note: Using segmented pans for cornbread is a lot of fun. Usually the pans are made of cast iron. I have one that has 6 piece-of-pie shaped segments and have seen those with 6 or possibly 8 segments shaped like ears of corn. Of course a loaf pan or possibly an iron skillet works well too but needs a little longer to cook.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 319g | |
| Calories 352 | |
| Calories from Fat 37 | 11% |
| Total Fat 4.26g | 5% |
| Saturated Fat 1.63g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 5121mg | 213% |
| Potassium 529mg | 15% |
| Total Carbs 57.19g | 15% |
| Dietary Fiber 1.7g | 6% |
| Sugars 10.05g | 7% |
| Protein 19.43g | 31% |
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