Toasted Cornbread

Oxmoor House
8 rectangles.

Ingredients

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1/2 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup nonfat buttermilk
1/4 cup frozen egg substitute, thawed
Vegetable cooking spray
1 tablespoon reduced-calorie margarine, melted

Preparation

Combine first 5 ingredients in a medium bowl. Com-bine buttermilk and egg substitute; add to dry ingredients, stirring just until dry ingredients are moistened. Pour batter into a 9-inch square pan coated with cooking spray. Bake at 350° for 30 minutes. Remove from oven, and let cornbread cool completely on a wire rack.

Cut cornbread into 8 rectangles. Place rectangles on a baking sheet; brush with one-half of melted margarine. Broil 3 inches from heat (with electric oven door partially opened) 1 to 2 minutes or until lightly browned. Turn cornbread; brush with remaining melted margarine. Broil 3 inches from heat (with electric oven door partially opened) 1 to 2 additional minutes or until lightly browned.

Created date

August 2009