Corn Cobb Cornbread from Scratch
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Preheat oven to 425 degrees & also cooking pan, which should be pre-greased well. Sift together 1 cup cornmeal with 1/2 tsp salt, 1/4 cup instant nonfat powdered milk, & 1 tsp double acting baking powder.Add 1/2 cup nonfat Greek yogurt, 1 Tbs olive oil, 1/4 cup egg substitute, & 1Tbs chia seeds. MAY need to add 1 Tbs water to mix well so that this will pour slowly like a lava flow into the cooking pan. Pour into preheated cooking pan. Note hints for cooking times. Stone ground cornmeal is more filling & stays with you longer than refined white flour.
Cook at 425 preheated oven for 20 to 25 minutes for pan. Muffins may take less time. Corn Cobb pan may only take 15 minutes!
Serving Size: 8 muffins or a corn cobb pan or an 8 x 8 pan (1 inch squares)
Number of Servings: 8
Recipe submitted by SparkPeople user REVCORNIE.
Serving Size: 8 muffins or a corn cobb pan or an 8 x 8 pan (1 inch squares)
Number of Servings: 8
Recipe submitted by SparkPeople user REVCORNIE.
Nutritional Info Amount Per Serving
- Calories: 103.7
- Total Fat: 2.8 g
- Cholesterol: 0.5 mg
- Sodium: 185.0 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 2.1 g
- Protein: 4.8 g
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