Toasted Cornbread Recipe
Summary
Ingredients
| All purpose flour | 1/2 Cup (16 tbs) | |
| Yellow cornmeal | 1/2 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Baking powder | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 3/4 cup nonfat buttermilk | ||
| Egg substitute | 1/4 Cup (16 tbs), frozen | |
| Vegetable cooking spray | ||
| 1 tablespoon reduced-calorie margarine, melted | ||
Directions
Combine first 5 ingredients in a medium bowl.
Combine buttermilk and egg substitute; add to dry ingredients, stirring just until dry ingredients are moistened.
Pour batter into a 9-inch square pan coated with cooking spray.
Bake at 350° for 30 minutes.
Remove from oven, and let cornbread cool completely on a wire rack.
Cut cornbread into 8 rectangles.
Place rectangles on a baking sheet; brush with one-half of melted margarine.
Broil 3 inches from heat (with electric oven door partially opened) 1 to 2 minutes or until lightly browned.
Turn cornbread; brush with remaining melted margarine.
Broil 3 inches from heat (with electric oven door partially opened) 1 to 2 additional minutes or until lightly browned.
Combine buttermilk and egg substitute; add to dry ingredients, stirring just until dry ingredients are moistened.
Pour batter into a 9-inch square pan coated with cooking spray.
Bake at 350° for 30 minutes.
Remove from oven, and let cornbread cool completely on a wire rack.
Cut cornbread into 8 rectangles.
Place rectangles on a baking sheet; brush with one-half of melted margarine.
Broil 3 inches from heat (with electric oven door partially opened) 1 to 2 minutes or until lightly browned.
Turn cornbread; brush with remaining melted margarine.
Broil 3 inches from heat (with electric oven door partially opened) 1 to 2 additional minutes or until lightly browned.
Chef
