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Toasted Cornbread Recipe
|All purpose flour||1⁄2 Cup (8 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Non fat buttermilk||3⁄4 Cup (12 tbs)|
|Frozen egg substitute||1⁄4 Cup (4 tbs), thawed|
|Vegetable cooking spray||4|
|Reduced-calorie margarine||1 Tablespoon, melted|
Serving size: Complete recipe
Calories 929 Calories from Fat 199
% Daily Value*
Total Fat 22 g33.4%
Saturated Fat 4.5 g22.6%
Trans Fat 0 g
Cholesterol 20.2 mg
Sodium 1217.1 mg50.7%
Total Carbohydrates 156 g52%
Dietary Fiber 7 g27.9%
Sugars 42.5 g
Protein 25 g51%
Vitamin A 10.9% Vitamin C 1.8%
Calcium 42.9% Iron 39.2%
*Based on a 2000 Calorie diet
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.