Cornbread (georgia Style) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: Cornmeal, Medium Grind
1 tsp: Salt, Optional
2 tsp: Baking Powder,
2 cup: Skim Soy Milk,
4: Egg Whites *,
Directions:
* Or 1 Tbsp Egg Replacer -- Mixed With 1/4 C + 2 Tbsp Water
In a med bowl, combine cornmeal, salt and baking powder.
In a small bowl, mix skim soy milk and egg whites or egg replacer; add to
cornmeal mixture and mix quickly. (It should be a medium pour batter. If
too thick, add a little water; if too thin, add a bit of cornmeal.)
Pour into a sprayed, heavy, 8" skillet and bake at 450F for 25 - 30 min.
Prep Time: 15 min Baking Time: 30 min
Servings: 8 - 10
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
NOTES : Cal 192.3 Total Fat 1.4g Sat Fat 0.5g Carb 36.9g Fib 3.2g Pro 7.4g
Sod 417mg CFF 6.5%
Recipe by: The Mormon Diet Cookbook
Posted to EAT-LF Digest by Reggie Dwork on Nov 11,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
In a med bowl, combine cornmeal, salt and baking powder.
In a small bowl, mix skim soy milk and egg whites or egg replacer; add to
cornmeal mixture and mix quickly. (It should be a medium pour batter. If
too thick, add a little water; if too thin, add a bit of cornmeal.)
Pour into a sprayed, heavy, 8" skillet and bake at 450F for 25 - 30 min.
Prep Time: 15 min Baking Time: 30 min
Servings: 8 - 10
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
NOTES : Cal 192.3 Total Fat 1.4g Sat Fat 0.5g Carb 36.9g Fib 3.2g Pro 7.4g
Sod 417mg CFF 6.5%
Recipe by: The Mormon Diet Cookbook
Posted to EAT-LF Digest by Reggie Dwork
1998, converted by MM_Buster v2.0l.
Source from luhu.jp