Recipe courtesy of Kathleen Daelemans
Quick Corn Bread
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 12 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 148 calorie
- Total Fat
- 5.6 grams
- Saturated Fat
- 0.5 grams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 1.1 grams
- Protein
- 3 grams
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 12 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 148 calorie
- Total Fat
- 5.6 grams
- Saturated Fat
- 0.5 grams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 1.1 grams
- Protein
- 3 grams
Ingredients
1 cup flour
1 cup yellow cornmeal
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon coarse grained salt
1 cup skim milk
1/4 cup canola or vegetable oil
1 large egg or 2 large egg whites, lightly beaten
Directions
- Heat oven to 400 degrees F. Spray a 9-inch square baking pan with non-stick cooking spray.
- Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Set aside.
- In a separate smaller bowl, whisk together milk, oil and egg or egg whites. Pour the wet ingredients over the dry and, using a fork, stir until just combined. Do not overmix. Spread batter evenly in pan and bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cut into squares or triangles and serve immediately.
