Guest guest Posted December 4, 2000 Report Share Posted December 4, 2000 * Exported from MasterCook * Perfect Fat-Free Corn Bread Recipe By : Everyday Cooking with Dr. Dean Ornish, page 183 Serving Size : 8 Preparation Time :0:00 Categories : Breads, Quick Grains And Cereals Ornish: Everyday Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unbleached all-purpose flour 1 cup yellow cornmeal 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon salt 1 cup nonfat milk 1/4 cup unsweetened applesauce 2 egg whites MAKES ONE 8-INCH SQUARE This easy corn bread will probably become a regular part of your repertoire. Enjoy it with bean stews, vegetable soups, hearty chilis, fat-free refried beans, and coleslaw, or for breakfast with a drizzle of honey. From Linda Carlson of Ogden, Iowa. Preheat oven to 425 degrees F. Spray an 8-inch nonstick pan lightly with nonstick spray. In a medium bowl, stir together flour, cornmeal, sugar, baking powder, and salt. In a large bowl, whisk together milk, applesauce, and egg whites. Put the prepared pan in the oven to preheat for a minute or two while you combine the ingredients; take care not to overheat as spray burns easily. Add dry ingredients to liquid ingredients. Stir lightly just to blend; do not overmix. Pour into prepared preheated pan. Bake until top is lightly browned and springs tack when touched, about 20 minutes. TIP: Putting the cornmeal batter in a hot pan helps to give it a crisp crust. Serving size: 1/8 of the corn bread Calories; 152 , Fat: 0.5 g, Cholesterol: 0.5 mg, Carbohydrate: 31.3 g, Protein: 5.0g, Sodium: 323.3 mg. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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