Double Corn Bread
|Listed under these categories: Participant Favorites|
Non stick spray
1 cup cornmeal
1/2 cup all-purpose flour
4 teaspoons baking powder
1/2 cup light sour cream
2 tablespoons vegetable oil
8 ounces (1 can) creamed corn
# Servings: 12
Preheat oven to 425 degrees F. If using iron skillet, place skillet in oven to heat. Spray muffin tin or 9x9 pan with non stick cooking spray to keep food from sticking.
Combine cornmeal, flour, and baking powder in large mixing bowl. Mix well.
In a separate bowl, add eggs, sour cream, oil, and creamed corn to bowl and mix well.
Add corn mixture to dry ingredients and stir only enough to dampen flour.
If using iron skillet, remove from oven and hold away from face and oven while spraying lightly with nonstick baking spray.
Spoon batter into muffin tin to 2/3 full or pour into pan. Spray top lightly with baking spray.
Bake muffins for 20 minutes, pan or skillet bread for 25 minutes.
Remove from oven and serve warm. Cut bread into 12 servings.
(per serving)-1 muffin or 1 slice of bread from skillet
3 g Fat
3 g Protein
17 g Carbohydrate
1 g Dietary Fiber
18 mg Cholesterol
225 mg Sodium
1 Grain (Starch); 0 Lean Meat; 1/2 Fat; 0 other carbohydrates
|Source: Cooking is a SNAP! Cookbook: Virginia's Family Nutrition Education Program|