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Cornbread Wedges Recipe
|Yellow cornmeal||2⁄3 Cup (10.67 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Dried crushed red pepper||1⁄4 Teaspoon|
|Nonfat buttermilk||3⁄4 Cup (12 tbs)|
|Frozen egg substitute||2 Tablespoon, thawed|
|Margarine||1 Tablespoon, melted|
|Vegetable cooking spray||1 Tablespoon|
Serving size: Complete recipe
Calories 895 Calories from Fat 315
% Daily Value*
Total Fat 35 g53.5%
Saturated Fat 4.5 g22.6%
Trans Fat 0 g
Cholesterol 0.6 mg
Sodium 868.2 mg36.2%
Total Carbohydrates 132 g44.1%
Dietary Fiber 8.2 g32.8%
Sugars 6.1 g
Protein 15 g29.7%
Vitamin A 12.2% Vitamin C 0.3%
Calcium 30.5% Iron 36%
*Based on a 2000 Calorie diet
Combine buttermilk, egg substitute, and margarine; add to dry ingredients, stirring just until dry ingredients are moistened.
Pour batter into a 9-inch pieplate coated with cooking spray.
Bake at 400° for 14 minutes; remove from oven, and cool slightly on a wire rack.
Cut cornbread into 6 wedges, and serve warm.