Global Vegetarian -- Zucchini Cornbread

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* Exported from MasterCook *

 

Zucchini Cornbread

 

Recipe By :The Global Vegetarian, Jay Solomon

Serving Size : 12 Preparation Time :0:00

Categories : The Global Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 cup yellow cornmeal

1 cup unbleached all-purpose flour

1/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 large egg -- beaten

1 large egg white -- beaten

1 cup buttermilk

2 tablespoons canola oil

1 cup corn kernels

1 cup shredded zucchini

vegetable cooking spray

 

Preheat the oven to 375 ° F.

 

In a medium mixing bowl, combine the cornmeal, flour, sugar, baking powder, and

salt. In a small bowl, whisk together the eggs, buttermilk, and oil. Gently

fold the liquid ingredients into the dry ingredients until the batter is formed.

Fold in the corn and zucchini.

 

Pour the batter into a lightly sprayed 8-inch square or round baking pan. Bake

for 20 to 25 minutes, until the crust is lightly browned and a toothpick

inserted in the center comes out clean. Remove from heat and let cool for a few

minutes before cutting. Serve warm.

 

 

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Per serving: 112 Calories (kcal); 3g Total Fat; (24% calories from fat); 3g

Protein; 19g Carbohydrate; 16mg Cholesterol; 243mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0