Corn Bread (gordon) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Yellow corn meal,
1/2 cup: Whole wheat flour,
1: 16 ounce can cream style,
Corn,
1: Table spoon baking powder,
3/4 cup: Milk, dairy or soy
Egg replacer to equal 1 egg,
FOR MEXICAN STYLE ADD
1/4 cup: Diced bell pepper,
2 tbsp: Diced onion,
1: To 2 tablespoons diced,
Jalapeno peppers,
1/3 cup: Grated fat free cheese,
, optional
Directions:
bake at 350 farenheit for about 20 minutes for muffins or 30+ minutes
for a pan of corn bread (spray pan with non stick coating or use
lecithin/oil mix)
Posted by jrg14@cornell.edu (Janice R. Gordon) to the Fatfree Digest
[Volume 15 Issue 15] Feb. 15, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp
for a pan of corn bread (spray pan with non stick coating or use
lecithin/oil mix)
Posted by jrg14@cornell.edu (Janice R. Gordon) to the Fatfree Digest
[Volume 15 Issue 15] Feb. 15, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp
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