Guest guest Posted November 4, 2000 Report Share Posted November 4, 2000 * Exported from MasterCook * Zucchini Cornbread Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 172 Serving Size : 12 Preparation Time :0:00 Categories : Breads, Quick Grains And Cereals Vegetables Vegetarian Times Thanksgiving Menu 8 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup yellow cornmeal 1 cup unbleached white flour 1/3 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 egg plus -- beaten 1 egg white 1 cup buttermilk 2 tablespoons vegetable oil 1 cup corn kernels -- fresh OR thawed frozen 1 cup zucchini -- shredded Makes 12 servings. Creating a low-fat moist cornbread is not impossible. In this recipe, zucchini provides the moisture. Preheat oven to 375F. Combine cornmeal, flour, sugar, baking powder and salt in a mixing bowl. In a separate bowl, beat egg and egg white; whisk in buttermilk and oil. Gently fold liquid ingredients into dry ingredients until batter is formed. Fold in corn and zucchini. Pour batter into a lightly greased 8-inch-square baking pan or muffin pan. Bake until crust is golden brown and toothpick inserted in center comes out clean, about 20 to 25 minutes. Serve warm. Per serving: 143 Calories; 4g Protein; 3g Fat; 25g Carbohydrate; 18mg Cholesterol; 228mg Sodium; 1g fiber. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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