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Shaker Corn Bread

Yield 9 servings (serving size: 1 square)

Ingredients

  • 1.1 ounces all-purpose flour (about 1/4 cup)
  • 1 cup yellow cornmeal
  • 1 cup fresh corn kernels (about 2 ears)
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup egg substitute
  • 1 1/2 cups 2% reduced-fat milk
  • 3 tablespoons melted butter
  • 2 tablespoons honey
  • Cooking spray

Nutrition Information

  • calories 163
  • caloriesfromfat 30 %
  • fat 5.5 g
  • satfat 3 g
  • monofat 1.5 g
  • polyfat 0.6 g
  • protein 5.3 g
  • carbohydrate 23.9 g
  • fiber 1.7 g
  • cholesterol 13 mg
  • iron 1.4 mg
  • sodium 500 mg
  • calcium 150 mg

How to Make It

  1. Preheat oven to 375°.

  2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine egg substitute, milk, butter, and honey; stir with a whisk. Make a well in center of dry ingredients; add milk mixture. Stir just until combined. Spoon into a 9-inch baking pan coated with cooking spray.

  3. Bake at 375° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan. Cut into squares.