Really lo-cal Mexican Cornbread

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 29.3
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 91.6 mg
  • Total Carbs: 3.2 g
  • Dietary Fiber: 0.1 g
  • Protein: 0.9 g

View full nutritional breakdown of Really lo-cal Mexican Cornbread calories by ingredient


Introduction

Did you ever want that piece of cornbread, only to say , "It's too many calories. I can't afford to eat it.." Well this cornbread you can.
 Did you ever want that piece of cornbread, only to say , "It's too many calories. I can't afford to eat it.." Well this cornbread you can.
Number of Servings: 6

Ingredients

    Egg - Eggbeaters, .125 cup
    Almond Milk, Almond Breeze Unsweetened, Blue Diamond, .5 cup
    *Martha White Mexican Style Cornbread, 1 serving

Directions

First, to make this cornbread, you will need, in addition to the package, one eggbeaters egg and 1/2 cup almond milk. The directions take a strange little twist, and suggest a method I have never employed before when making cornbread.
After preheating the oven to 425 degrees, the directions say to grease an 8 inch skillet or square pan, but I sprayed the skillet very well with PAM and then place it in the hot oven for 7-8 minutes; to keep it from sticking. . While the skillet / pan is being heated, you mix the cornbread mix with the milk and eggbeaters until the mixture is smooth, then pour it into the hot skillet or pan.
Baking takes 20-25 minutes, and the Mexican Style Cornbread should have a golden brown top when it's ready to take out of the oven.



Serving Size: 6 pieces

Number of Servings: 6

Recipe submitted by SparkPeople user JIMBOROKS.