Shaker Corn Bread

recipe

Yield:

9 servings (serving size: 1 square)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

James Haller,

Cooking Light

October 2008
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