Sweet Country Cornbread (lighter recipe)

Sweet Country Cornbread (<I>lighter recipe</I>)

Low fat doesn't mean low flavor in this moist and tender cornbread. Bake it up and watch it disappear!

Prep Time

10

Minutes

Total Time

35

Minutes

Makes

12

servings

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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
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.
Substitution
Rise to the occasion! If using self-rising flour, there is no need to add baking powder and salt.
Variation
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:

1 Serving (1 Serving)
  • Calories 145
    • (Calories from Fat 20 ),
  • Total Fat 2 g
    • (Saturated Fat 1 g,),
  • Cholesterol 5 mg;
  • Sodium 250 mg;
  • Total Carbohydrate 29 g
    • (Dietary Fiber 1 g,
  • Protein 4 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Fruit;
    *Percent Daily Values are based on a 2,000 calorie diet.