* Exported from MasterCook *
Mcpherson Corn Bread
Recipe By : Cooking Light, October 1994, page 138
Serving Size : 12 Preparation Time :0:06
Categories : Breads Fatfree
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup yellow cornmeal
1 Cup all-purpose flour
1 Tablespoon baking powder
1/2 Teaspoon salt
1 1/4 Cups skim milk
2 egg whites -- lightly beaten
Vegetable cooking spray
Combine first 4 ingredients in a bowl, and stir well. Combine milk and egg
whites, and add to flour mixture, stirring just until dry ingredients are
moistened.
Pour batter into a 9-inch square baking pan coated with cooking spray.
Bake at 400 degrees for 20 minutes or until a wooden pick inserted in
center comes out clean. Remove from pan; let cool completely on a wire rack.
Yield: 12 servings
(serving size: 1 [3 x 2-1/4-inch] piece).
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NOTES : Cal 92.3
Fat 0.3g
Carb 18.5g
Fib 0.9g
Pro 3.5g
Sod 202mg
CFF 3.4%