Corn Bread

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 158
  • Calories from fat: 26%
  • Fat: 4.5g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 5.3g
  • Carbohydrate: 23.8g
  • Fiber: 1.6g
  • Cholesterol: 71mg
  • Iron: 1mg
  • Sodium: 298mg
  • Calcium: 115mg

Ingredients

  • 2/3 cup all-purpose flour
  • 1 1/3 cups yellow cornmeal
  • 1 tablespoon sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups 1% low-fat milk
  • 3 large eggs, lightly beaten
  • 2 tablespoons butter, melted
  • Cooking spray

Preparation

  1. Preheat oven to 400°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine milk, eggs, and butter in a small bowl, stirring with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 400° for 20 minutes. Cool in pan 10 minutes. Remove from pan; cool completely on a wire rack.
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