Cornbread
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 1
- 2 egg whites
- 1/2 ts salt
- 1 tb sugar
- 1 tb baking powder
- 3/4 c skim milk
- 1 c cornmeal
- 1/2 c flour (i use unbleached)
- 1 tb applesauce
- Carbohydrate 101.431087505321 g
- Cholesterol 7.41 mg
- Fat 2.2068 g
- Fiber 2.79510001565462 g
- Protein 59.0425500000221 g
- Saturated Fat 0.5495625 g
- Serving Size 1 1 Serving (892g)
- Sodium 1952.28150174277 mg
- Sugar 98.6359874896667 g
- Trans Fat 0.94382625 g
- Calories 650 calories
This is plain cornbread, not a corn flavored cake, so dont expect it to be fluffy or sweet. Its great with black-eyed peas, new potatoes, green onions, sliced tomatoes, and buttermilk, i.e., your basic Southern farm fare. Its also very nice cold, broken into bite-sized pieces in a glass of cold milk and eaten with a spoon. Preheat oven to 425F. Grease pan (I use our #5 cast iron skillet - 8" dia.) with a dab of olive oil on a paper towel (or spray with Pam) and put in oven to preheat. Mix all ingredients, pour batter in heated pan, and bake for 20 min. Cut into six medium or eight small pieces. From: simmons@Texaco.COM (Bob Simmons). Fatfree Digest [Volume 10 Issue 9] Aug. 19, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
