Rating: 1 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Prep: 4 minutes; Cook: 23 minutes

Recipe by Oxmoor House April 2009

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Recipe Summary test

prep:
4 mins
cook:
23 mins
total:
27 mins
Yield:
9 servings (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Combine all ingredients except cooking spray in a large bowl. Pour batter into an 8-inch square baking pan coated with cooking spray. Bake at 425° for 20 minutes. Remove from oven; coat top of corn bread with cooking spray. Return to oven; bake 3 minutes or until a wooden pick inserted in center comes out clean and corn bread is golden. Serve warm, or cool completely in pan on a wire rack.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

151 calories; calories from fat 27%; fat 5g; saturated fat 2.1g; mono fat 0.2g; poly fat 0.1g; protein 6g; carbohydrates 22.8g; fiber 1.8g; cholesterol 32mg; iron 1.1mg; sodium 431mg; calcium 150mg.
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