Whole-kernel Corn Bread Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1/2 tsp: Vegetable oil,
3 tbsp: Vegetable oil,
1 cup: All-purpose flour,
1 cup: Fresh corn cut from cob or frozen, thawed
2/3 cup: Yellow cornmeal,
1/3 cup: Whole-wheat flour,
2 tbsp: Sugar,
2 tsp: Baking powder,
1/2 tsp: Salt,
1/4 tsp: Ground red pepper,
1 cup: Skim milk,
1: Egg,
Directions:
Coat a 9-inch cast-iron skillet with 1/2 teaspoon oil. Place skillet in a
425 degree oven.
Combine remaining 3 tablespoons oil and remaining ingredients in a bowl,
stirring well; pour into skillet.
Bake at 425 degrees for 25 minutes or until a wooden pick inserted in
center comes out clean. Yield: 12 servings.
Per serving: 136 Calories; 4g Fat (29% calories from fat); 4g Protein; 21g
Carbohydrate; 15mg Cholesterol; 166mg Sodium
Serving Ideas : Cut corn bread into wedges.
Recipe by: Cooking Light, Jul/Aug 1994, page 77
Posted to MC-Recipe Digest V1 #435 by igor@digex.net on Jan 28, 1997.
Source from luhu.jp
425 degree oven.
Combine remaining 3 tablespoons oil and remaining ingredients in a bowl,
stirring well; pour into skillet.
Bake at 425 degrees for 25 minutes or until a wooden pick inserted in
center comes out clean. Yield: 12 servings.
Per serving: 136 Calories; 4g Fat (29% calories from fat); 4g Protein; 21g
Carbohydrate; 15mg Cholesterol; 166mg Sodium
Serving Ideas : Cut corn bread into wedges.
Recipe by: Cooking Light, Jul/Aug 1994, page 77
Posted to MC-Recipe Digest V1 #435 by igor@digex.net on Jan 28, 1997.
Source from luhu.jp
Tags
: breads