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Full Online Book HomeLearning KitchenBread - Cornbread Low Fat
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Bread - Cornbread Low Fat Post by :sharmcc Category :Learning Kitchen Author :Unknown Date :December 2011 Read :845

Click below to download : Bread - Cornbread Low Fat (Format : PDF)

Bread - Cornbread Low Fat

1 cup yellow cornmeal
1 cup self rising flour
2 tsp. baking powder
1 cup low-fat buttermilk
1 egg, or egg substitute, equivalent to 1 egg
1/2 tsp.salt
Cooking spray


Preheat oven to 420° F and spray a 6-inch iron skillet with cooking spray.

Mix dry ingredients together, then buttermilk and egg.

Pour cornbread into skillet.

Bake at 420 degrees for 20-25 minutes, or till golden brown.

Mixture should be thick, but pourable.

If to thick you may add more buttermilk.
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Serves 6 1 cup all-purpose flour 1 cup cornmeal 1/4 cup sugar 1 tsp. baking soda 1 Tbl. baking powder 3 Tbl. butter, melted and cooled 1 1/3 cups buttermilk 1 egg Preheat the oven to 425. Butter a 8" square pan. Stir together the flour, cornmeal, sugar, baking soda and baking powder. In a small bowl, stir together the butter and buttermilk; beat in the egg. Pour the liquid all at once into the dry ingredients, and stir only until combined. Do not overmix.
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1 stick butter -- softened 1 cup sugar 2 eggs 1 cup self-rising white cornmeal1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 1/2 teaspoons salt -- or less 1 1/2 cups buttermilk Preheat oven to 375° F.In a mixing bowl, cream the butter and sugar together. Add the eggs, beat well, then add the cornmeal. Sift flour, baking powder and salt. Stir in alternately with the buttermilk. Pour into a greased 8-inch square pan or iron skillet (I prefer this) and bake at 375 F. for 30-35 minutes, or until done. If muffins are desired, bake in a greased
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