| 1 | cup fat-free (skim) milk |
| 2 | tablespoons margarine, melted |
| 1/4 | cup fat-free cholesterol-free egg product |
| 1 1/4 | cups yellow, white or blue cornmeal |
| 1 | cup Gold Medal® all-purpose flour |
| 1/2 | cup sugar |
| 3 | teaspoons baking powder |
| 1/2 | teaspoon salt |
| 1. | Heat oven to 400ºF. Grease bottom and side of round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches. |
| 2. | Beat milk, margarine and egg product in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into pan. |
| 3. | Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. |
|
| Cornmeal--or dried, ground corn kernels--gives a crunchy sweetness to breads. Keep cornmeal fresh by storing it in a covered container in the refrigerator or freezer. |
|
| Rise to the occasion! If using self-rising flour, there is no need to add baking powder and salt. |
|
| Want to try corn muffins instead? Grease bottoms only of 12 regular-size muffin cups, or place paper baking cups in muffin cups. Fill about 3/4 full with batter. |
Nutrition Information:
145 ( 20 ); 2 g ( 1 g); 5 mg; 250 mg; 29 g ( 1 g); 4 g 4 %; 0%; 10 %; 6 % 1 ; 1