My wife and I each took one bite of this and unfortunately the rest went in the trash. The dill is very, VERY OVERPOWERING. I wouldn't make this again, however if I did I would leave out the dill.
Shaker Corn Bread
Yield: 9 servings (serving size: 1 square)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 163
- Calories from fat: 30%
- Fat: 5.5g
- Saturated fat: 3g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 0.6g
- Protein: 5.3g
- Carbohydrate: 23.9g
- Fiber: 1.7g
- Cholesterol: 13mg
- Iron: 1.4mg
- Sodium: 500mg
- Calcium: 150mg
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.
Shaker Corn Bread Recipe at a Glance
- COURSE: Breads
- CONVENIENCE: Entertaining, Kid-Friendly, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Low Cholesterol
- COOKING METHOD: Bake
- PUBLICATION: Cooking Light
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