Lemon-Thyme Cornbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/3 c. all purpose flour1 cup fine yellow cornmeal1 tsp baking powder3/4 tsp kosher salt3/4 C. egg substitute1/2 cup sugar9 tablespoons splenda1 stick of light butter, melted1 Tblsp chopped fresh thyme1 Tblsp lemon zest2 Tblsp fresh squeezed lemon juice2 Tblsp pine nuts, toasted and dividedcooking spray1 Tblsp light butter melted
1) Preheat oven to 325.
2) Combine flour, cornmeal, baking powder and salt in medium bowl.
3) In a large bowl beat egg substitute, sugar and splenda until well blended. Add chopped thyme, lemon zest, lemon juice and flour. Beating on low speed until combined.
4) Add 1 tblspoon of chopped pine nuts.
5) Pour into sprayed 9"5" loaf pan.
6) sprinkle the remaining pine nuts on top, without chopping.
7) Bake at 325 for 30 minutes.
8) drizzle with melted butter and continue to bake for 20 minutes or until a toothpick comes out clean.
Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user RUN_LIFT_EAT.
2) Combine flour, cornmeal, baking powder and salt in medium bowl.
3) In a large bowl beat egg substitute, sugar and splenda until well blended. Add chopped thyme, lemon zest, lemon juice and flour. Beating on low speed until combined.
4) Add 1 tblspoon of chopped pine nuts.
5) Pour into sprayed 9"5" loaf pan.
6) sprinkle the remaining pine nuts on top, without chopping.
7) Bake at 325 for 30 minutes.
8) drizzle with melted butter and continue to bake for 20 minutes or until a toothpick comes out clean.
Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user RUN_LIFT_EAT.
Nutritional Info Amount Per Serving
- Calories: 136.7
- Total Fat: 5.9 g
- Cholesterol: 15.0 mg
- Sodium: 285.8 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 0.9 g
- Protein: 2.9 g
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