Maple Cornbread Cakes
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 193.9
- Total Fat: 2.0 g
- Cholesterol: 3.4 mg
- Sodium: 319.9 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 3.2 g
- Protein: 7.3 g
View full nutritional breakdown of Maple Cornbread Cakes calories by ingredient
Introduction
Low fat corn bread Low fat corn breadNumber of Servings: 3
Ingredients
-
1 cup cornmeal
3 Tablespoons whole wheat flour
1 1/4 teaspoons baking powder
3 Tablespoon egg substitute
1 Tablespoon maple syrup
1 cup low fat buttermilk
Directions
Makes 6 muffin-sized corn cakes or 3 cakes using Lodge(R) cast iron mini-baker
Preheat oven to 400 degrees F
If using cast iron pan, place about 1/2 teaspoon oil in each space and place in over to preheat. Otherwise, oil muffin pan or use paper liners.
Mix all dry ingredients. In a separate bowl, mix all wet ingredients. Combine wet into dry and mix until thoroughly blended. If using cast iron pan, carefully remove from oven and divide batter evenly in each space. If using muffin pan, divide batter evenly. Place in preheated oven. Bake for approximately 15 to 20 minutes.
Number of Servings: 3
Recipe submitted by SparkPeople user MOMMADSKITCHEN.
Preheat oven to 400 degrees F
If using cast iron pan, place about 1/2 teaspoon oil in each space and place in over to preheat. Otherwise, oil muffin pan or use paper liners.
Mix all dry ingredients. In a separate bowl, mix all wet ingredients. Combine wet into dry and mix until thoroughly blended. If using cast iron pan, carefully remove from oven and divide batter evenly in each space. If using muffin pan, divide batter evenly. Place in preheated oven. Bake for approximately 15 to 20 minutes.
Number of Servings: 3
Recipe submitted by SparkPeople user MOMMADSKITCHEN.