Shaker Corn Bread

Yield: 9 servings (serving size: 1 square)
Recipe from Cooking Light

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. 1. Preheat oven to 375°.
  2. 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. 3. Bake at 375° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan. Cut into squares.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Shaker Corn Bread Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy