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Yield: Serves 12. Each serving: 2 ounce square.
Recipes
Blue Corn Bread
| Nutrition Information | |
| Calories: | 138 |
| Total Fat: | 6g |
| Saturated Fat: | 0.5g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 121mg |
| Carbohydrates: | 18g |
| Dietary Fiber: | 1g |
| Sugars: | 6g |
| Protein: | 3g |
| Vitamin A: | 124iu (2%) |
| Vitamin C: | 0mg (0%) |
| Calcium: | 81mg (8%) |
| Iron: | 1mg (5%) |
1 cup whole blue cornmeal
1 cup flour (white whole-wheat flour or all-purpose flour)
2 tablespoon sugar
1 tablespoon baking powder
1/3 cup oil
1/4 cup egg white or egg substitute
1 cup skim milk
Preheat oven to 375 ºF. Lightly oil an 8"-by-8" baking pan.
Combine dry ingredients in a medium-sized mixing bowl. Add wet ingredients and mix well.
Pour batter into pan. Bake until done, about 30 minutes. Allow to cool; then cut into 12 squares. Serve warm. Leftover cornbread should be covered and refrigerated.
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