Double-corn Bread

Description

We've used both corn and cornmeal for a double impact in this bread that goes well with any meal.

Ingredients

• 6 oz yellow cornmeal, (1 cup)
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 1½ cups non-fat milk, (add 4 t of lemon juice to milk to make sour milk)
• 2 tbsp honey
• 1 tsp vanilla extract
• 1 egg replacer or 2 egg whites
• 1 cup canned corn, drained
• 2 tsp flour

Directions

1. Preheat oven to 425°F.
2. In a large bowl combine cornmeal, baking soda, baking powder and salt.
3. In a blender container combine, milk, honey, vanilla and egg.
4. Blend until smooth.
5. Spray an 8"pan with nonstick cooking spray and place pan in oven to preheat for 3 minutes.
6. Stir liquid mixture into dry ingredients.
7. Toss corn with flour and stir into batter.
8. Place batter in preheated pan and bake 20 – 22 minutes until firm and lightly browned.

Nutritional information

Per serving: 136 calories | total fat 1 g (8% of calories)