Guest guest Posted March 23, 2000 Report Share Posted March 23, 2000 Here's a cornbread recipe that I've made successfully with egg substitute. This is rather sweet and cake-like. Everyone loves it. I think it reminds them of dessert! If you're not watching your fat use the full amount of butter. It really is better that way. * Exported from MasterCook * California Corn Bread Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : ** Favorite Breads - Quick Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Pioneer No fat Baking Mix 1/2 cup cornmeal 1/2 cup sugar 1 Tbsp. baking powder 1/2 c Egg Beaters® 99% egg substitute 1 cup skim milk 1/4 c butter -- melted 1/4 c canola oil Preheat the oven to 350 degrees F. Place the dry ingredients in a large mixing bowl and add the eggs, milk, butter and oil.. Blend until the mixture is smooth. Poor into a greased 8-inch baking pan and bake for 30 minutes. Description: " This is a sweet, cake-like corn bread that is delicious with honey butter. A real kid pleaser. " - - - - - - - - - - - - - - - - - - - Per serving: 408 Calories (kcal); 17g Total Fat; (38% calories from fat); 4g Protein; 58g Carbohydrate; 21mg Cholesterol; 739mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates NOTES : The original recipe called for 1/2 cup melted butter. Next time I'll reduce that fat to 1/4 c total as this is very moist. The original recipe also called for real eggs. Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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