Double Corn Bread (ovo Lacto) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
6 ounce: Yellow corn meal, (1 cup)
1 tsp: Baking soda,
1/2 tsp: Baking powder,
1/4 tsp: Salt,
1 1/2 cup: Nonfat milk, *
2 tbsp: Honey,
1 tsp: Vanilla extract,
1: Egg [Replacer or 2 whites?],
1 cup: Canned corn, drained
2 tsp: Flour,
Directions:
Weve used both corn and corn meal for a double impact in this bread
that goes well with any meal. * add 4 t of lemon juice to milk to
make sour milk. Preheat oven to 425 degrees. In a large bowl combine
corn meal, baking soda, baking powder and salt. In a blender
container combine, milk, honey, vanilla and egg. Blend until smooth.
Spray an 8"pan with nonstick cooking spray and place pan in oven to
preheat for 3 min. Stir liquid mixture into dry ingredients. Toss
corn with flour and stir into batter. Place batter in preheated pan
and bake 20-22 minutes until firm and lightly browned. Nutrition (per
serving): 136 calories Total Fat 1 g (8% of calories) Source: More
Lean & Luscious by Bobbie Hinman & Millie Snyder, Page(s): 335
:
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80
Source from luhu.jp
that goes well with any meal. * add 4 t of lemon juice to milk to
make sour milk. Preheat oven to 425 degrees. In a large bowl combine
corn meal, baking soda, baking powder and salt. In a blender
container combine, milk, honey, vanilla and egg. Blend until smooth.
Spray an 8"pan with nonstick cooking spray and place pan in oven to
preheat for 3 min. Stir liquid mixture into dry ingredients. Toss
corn with flour and stir into batter. Place batter in preheated pan
and bake 20-22 minutes until firm and lightly browned. Nutrition (per
serving): 136 calories Total Fat 1 g (8% of calories) Source: More
Lean & Luscious by Bobbie Hinman & Millie Snyder, Page(s): 335
:
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80
Source from luhu.jp