Corn bread: no wheat / soy / dairy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup yellow cornmeal1 1/2 teaspoons baking powder1/8 teaspoon salt1/8 teaspoon baking soda1 Tbsp raw sugar1 egg1 1/2 teaspoons oil (for batter)3/4 C Rice Dream, original2/3 cup sweet corn 2-4 Tbsp cilantro (optional)1/2 pat butter (optional; for pan)1 1/2 teaspoons oil (for pan)
Heat oven to 375.
Combine the cornmeal, powder, salt and soda. In another bowl, combine the sugar, egg, and oil (reserving the half of the oil that is for the pan), then add the rice milk. Pour the wet ingredients into the dry and stir briefly (you don't want it to be very smooth). Add corn and cilantro, stir just enough to combine.
Heat a small cast iron pan and put in 1 1/2 tsp of the oil and the 1/2 pat of butter if you're using it. When hot, pour batter in.
Bake in the oven for about 20 minutes.
Serving Size: Makes four servings (each a quarter of a 7" pan)
Number of Servings: 4
Recipe submitted by SparkPeople user AMYZM999.
Combine the cornmeal, powder, salt and soda. In another bowl, combine the sugar, egg, and oil (reserving the half of the oil that is for the pan), then add the rice milk. Pour the wet ingredients into the dry and stir briefly (you don't want it to be very smooth). Add corn and cilantro, stir just enough to combine.
Heat a small cast iron pan and put in 1 1/2 tsp of the oil and the 1/2 pat of butter if you're using it. When hot, pour batter in.
Bake in the oven for about 20 minutes.
Serving Size: Makes four servings (each a quarter of a 7" pan)
Number of Servings: 4
Recipe submitted by SparkPeople user AMYZM999.
Nutritional Info Amount Per Serving
- Calories: 218.6
- Total Fat: 6.8 g
- Cholesterol: 42.3 mg
- Sodium: 400.4 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 2.8 g
- Protein: 4.8 g
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