Mandarin-Orange Corn Bread
Yield
1 loafPrep
5 minCook
30 minReady
35 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
cornmeal
yellow |
|
| ⅓ | teaspoon |
salt
|
|
| ¾ | cup |
sugar
|
|
| 4 | teaspoons |
baking powder
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
margarine
melted |
|
| 1 | cup |
milk, 2%
skim |
* |
| 1 | teaspoon |
orange extract
|
*
|
| 1 | can |
mandarin oranges
slices |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
cornmeal
yellow |
|
| 1.7 | ml |
salt
|
|
| 177 | ml |
sugar
|
|
| 2E+1 | ml |
baking powder
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
margarine
melted |
|
| 237 | ml |
milk, 2%
skim |
* |
| 5 | ml |
orange extract
|
*
|
| 1 | can |
mandarin oranges
slices |
*
|
Directions
Grease an 8x8x2 inch pan.
Mix together well, stirring so that orange slices preak apart.
Pour mixture into pan. Bake at 425℉ (220℃) for 30 minutes, or until a toothpick inserted in the center comes out clean.
Serving size: 3 inch square
