Cornbread Made with Egg whites, Almond milk & Skim milk
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup Unbleached All-Purpose Flour1 cup Yellow Corn Meal4 tsp Baking Powder3/4 tsp Salt1/3 cup Liquid Egg Whites1/2 cup Almond Milk (unsweetened)1/2 cup Skim Milk1/4 cup Canola oil
Preheat oven to 425 degrees.
In 8 cup mixing bowl mix flour, corn meal, baking powder, & salt.
Place oil in 10-inch cast iron skillet. Place in preheated oven.
Measure liquid egg whites & beat, slightly, with a fork;
add to dry mixture.
Add almond milk and skim milk to dry mixture. Stir.
Remove heated skillet from oven. (Swirl oil around in pan so that the pan is well coated.) Pour heated oil into mixture. Stir until dry ingredients are well mixed.
Pour into heated skillet; spread evenly in pan.
Place in middle rack of oven and bake for 20-25 minutes.
Cornbread is done when top is golden brown.
Cut into 8 pieces. Serve warm.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user BLMOFMI58.
In 8 cup mixing bowl mix flour, corn meal, baking powder, & salt.
Place oil in 10-inch cast iron skillet. Place in preheated oven.
Measure liquid egg whites & beat, slightly, with a fork;
add to dry mixture.
Add almond milk and skim milk to dry mixture. Stir.
Remove heated skillet from oven. (Swirl oil around in pan so that the pan is well coated.) Pour heated oil into mixture. Stir until dry ingredients are well mixed.
Pour into heated skillet; spread evenly in pan.
Place in middle rack of oven and bake for 20-25 minutes.
Cornbread is done when top is golden brown.
Cut into 8 pieces. Serve warm.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user BLMOFMI58.
Nutritional Info Amount Per Serving
- Calories: 198.6
- Total Fat: 7.4 g
- Cholesterol: 0.3 mg
- Sodium: 524.6 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 1.9 g
- Protein: 6.3 g
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