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Shaker Corn Bread

Shaker Corn Bread

Cooking Light OCTOBER 2008

  • 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

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.

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
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Shaker Corn Bread Recipe

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