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Toasted Cornbread Triangles Recipe
|All purpose flour||1⁄2 Cup (8 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Nonfat buttermilk||3⁄4 Cup (12 tbs)|
|Egg whites||2 , lightly beaten|
|Butter flavored vegetable cooking spray||1|
Serving size: Complete recipe
Calories 682 Calories from Fat 80
% Daily Value*
Total Fat 9 g13.2%
Saturated Fat 0.33 g1.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 564.7 mg23.5%
Total Carbohydrates 134 g44.7%
Dietary Fiber 7 g27.9%
Sugars 15.6 g
Protein 18 g36.2%
Vitamin A Vitamin C
Calcium 19.8% Iron 32.7%
*Based on a 2000 Calorie diet
Combine buttermilk and egg whites; add to dry ingredients, stirring just until dry ingredients are moistened.
Pour batter into a 9-inch square baking pan coated with cooking spray.
Bake at 350° for 15 minutes; remove from oven, and let cool completely on a wire rack.
Cut into 16 squares; cut each square into 2 triangles.
Place triangles on a baking sheet; spray with cooking spray.
Broil 3 inches from heat 1 to 2 minutes or until lightly browned.
Turn cornbread triangles; spray with cooking spray.
Broil an additional 1 to 2 minutes or until lightly browned.