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Cornbread

 
Cornbread
41

This is plain cornbread, not a corn flavored cake, so don't expect it to be fluffy or sweet. It's great with black-eyed peas, new potatoes, green onions, sliced tomatoes, and buttermilk, i.e., your basic Southern farm fare. It's also very nice cold, broken into bite-sized pieces in a glass of cold milk and eaten with a spoon.

Yield

8

servings

Prep

20

min

Cook

20

min

Ready

40

min

Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

1 cup cornmeal
½ cup all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
½ teaspoon salt
1 tablespoon applesauce
¾ cup milk, skim
2 each egg whites
*

Directions

Preheat oven to 425.

Grease pan with a dab of olive oil on a paper towel (or spray with Pam) and put in oven to preheat.

Mix all ingredients, pour batter in heated pan, and bake for 20 min.

Cut into six medium or eight small pieces.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 51g (1.8 oz)
Amount per Serving
Calories 7896% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 1324mg 55%
Total Carbohydrate 56g 56%
Dietary Fiber 11g 44%
Sugars g
Protein 45g
Vitamin A 6% Vitamin C 8%
Calcium 50% Iron 43%
* based on a 2,000 calorie diet How is this calculated?

 

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