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Quick Corn Bread

low fat, side dish, breads/rolls

1 cup unbleached flour
1 1/3 cups yellow cornmeal
1 tablespoon baking powder
1 cup skim milk
2 egg whites
3 tablespoons butter-flavored granules; reconstituted

Coat an 8-inch square baking pan with nonstick spray. Whisk flour, cornmeal and baking powder in a bowl. In another bowl, whisk milk, egg whites and butter granules. Add milk mixture to dry ingredients and stir just until moistened. Pour batter into pan; spread evenly. Bake at 425 degrees until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool on wire rack for 5 minutes. Remove from pan. This recipe yields 8 servings. Comments: This cornbread is virtually fat-free. It can be eaten on its own or used in the delicious Corn Bread Sausage Stuffing recipe you will find in this collection. Nutritional Information Per Serving: Calories: 141; Fat: 1 grams (6% of calories); Cholesterol: 1 milligrams; Sodium: 245 milligrams; Fiber (grams) 2.2.

Source: "Prevention's Recipe Archive at http://www.prevention.com/cooking" S(Formatted for MC5): "01-14-2000 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 150 Calories (kcal); trace Total Fat; (2% calories from fat); 5g Protein; 31g Carbohydrate; 1mg Cholesterol; 213mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 2 Nutr. Assoc. : 0 0 0 0 0 0

Yield: 8 servings

Preparation Time: 0:00

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