Healthy Cornbread w/whole wheat

Healthy Cornbread w/whole wheat
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 100.8
  • Total Fat: 1.8 g
  • Cholesterol: 19.4 mg
  • Sodium: 258.5 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 1.6 g
  • Protein: 3.7 g

View full nutritional breakdown of Healthy Cornbread w/whole wheat calories by ingredient
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Introduction

You can sub out more egg whites for the whole egg, or look up how to make a "flax seed egg," to cut calories and/or make vegan. I haven't tried it but am pretty sure you can use almond or soy milk for the recipe. You can sub out more egg whites for the whole egg, or look up how to make a "flax seed egg," to cut calories and/or make vegan. I haven't tried it but am pretty sure you can use almond or soy milk for the recipe.
Number of Servings: 12

Ingredients

    1 cup Yellow Cornmeal
    0.5 cup Whole Wheat Flour
    0.5 cup Organic All-Purpose White Flour
    3 tsp packed Brown Sugar
    2 tsp Baking Powder
    .5 tsp Baking Soda
    .5 tsp Salt
    1 large Egg, fresh, whole, raw
    1 large Egg white, fresh
    1.33 serving Milk Reduced Fat Milk 2% Great Value ( 1 cup serving)
    1 tbsp Vinegar, White
    3 tbsp (.1875 cup) Applesauce, unsweetened

Directions

Position rack in the center of the oven. Preheat the oven to 425 degrees. Grease a 9x9 or 12-muffin pan (or use paper liners for the muffins).
Pour the milk in a bowl, add the vinegar and let it sit for five minutes while you assemble the dry ingredients.
Whisk all the dry ingredients in one bowl.
Add all the wet ingredients to the milk and whisk.
Add the wet ingredients to the dry ingredients and stir until moistened.
Scrape the batter into the pan and tilt to spread evenly or evenly divide batter among muffin cups.

Bake until toothpick inserted in the center comes out clean, 20 to 25 minutes for 9 x 9 pan, or 10 to 12 mins for the muffins. Let cool for two minutes, cut and serve.

Serving Size: Makes 12 pieces

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