American Family Children's HospitalQuick Corn Bread
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
Heat oven to 400 degrees F. Spray a 9-inch square baking pan with non-stick cooking spray. .jpg)
Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Set aside.
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.
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.
Nutrition Information
Calories 148 Fat 5.6 g Saturated Fat 0.5 g
Carbohydrates 22 g Fiber 1.1 g Protein 3 g
Carbohydrates 22 g Fiber 1.1 g Protein 3 g
