Wednesday, May 07, 2008
--Moist Corn Bread
Moist Corn Bread
American Dietetic Association Cooking Healthy Across America Copyright 2005
Vegetable oil cooking spray
1 cup all-purpose flour
½ cup cornmeal
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon canola oil
1 egg, lightly beaten
1 cup nonfat milk
1 teaspoon melted butter
Preheat oven to 375 degrees F. Spray an 8- or 9-inch baking pan with cooking spray.
Stir together the flour, cornmeal, sugar, baking powder and salt.
Combine the canola oil, egg and milk. Add to the dry mixture and mix just until moist. Pour into the prepared pan and bake for 20 minutes.
Brush with melted butter to keep the top soft.
Serves 6. Per serving: 220 cal, 5g fat, 40mg chol, 660mg sodium, 39g carbs, 1g fiber, 6g protein
I know some people don't like their cornbread sweet and that's cetainly their prerogative but I think they're nuts. The sugar is what makes cornbread tastes so darn good!
This was dangerous. I can eat a small piece of cake. I can taste one cookie. But this cornbread kept calling me back. I cut it into more than 6 servings (9) and rationed it out. I served it with chicken and cole slaw so the carbs evened out.
I didn't think this would be that moist and I admit, I didn't scientifically measure the oil but I wasn't off by much, if I was off at all. I was careful not to overcook this. I prefer cornbread to corn muffins since muffins seem to dry out so easily.
The recipes in this cookbook are written by many different nutrition experts. Some cut the fat, some add whole grains, some reduce sugar, etc. Some cookbooks try to do it all, but this is a nice approach too.
Blast From The Past: Sour Cream Corn Bread from January 2007. That recipe has more fat and less sugar. Pick your poison.
Question of the Day: Should cornbread be sweet or not?