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Full Online Book HomeLearning KitchenLow_fat - Low Fat Cornbread
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Low_fat - Low Fat Cornbread Post by :webdevstore Category :Learning Kitchen Author :Unknown Date :March 2012 Read :871

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

Low_fat - Low Fat Cornbread

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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2 cups all-purpose flour 1/2 cup sugar 2 tablespoons poppy seeds 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 3 tablespoons vegetable oil 1 teaspoon grated lemon rind 2 tablespoons fresh lemon juice 8 ounces lemon low-fat or fat-free yogurt 1 large egg -- lightly beaten 1 cup blueberries Glaze: powdered sugar fresh lemon juice Preheat oven to 400 degrees. Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Combine oil, rind, juice, yogurt, and egg; stir well. Add to dry ingredients, stirring just until moist. Lightly fold in blueberries. Spoon batter
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1 cup low-fat buttermilk 1/2 teaspoon baking soda 1 cup self-rising cornmeal 1/4 cup flour 1/4 cup whole kernel corn, drained 2 teaspoons canola oil Spray an 8-inch cast iron skillet with nonstick cooking spray. Heat the skillet at 450 degrees for 5 minutes. Mix the buttermilk and baking soda in a bowl. Add the cornmeal and flour, stirring until mixed. Stir in the corn and canola oil. Spoon into the prepared skillet. Bake at 450 degrees for 20-25 minutes or until golden brown. Remove from oven and invert onto serving plate. 8 servings PER SERVING: Calories 75, Carbohydrate 12.5 g,
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