Country Cornbread
Cornbread goes great with chili. Pass it around in a napkin-lined basket.
ingredients:
3 cups yellow cornmeal
1 cup all-purpose flour
6 tablespoons sugar
1 teaspoon salt
2 tablespoons baking powder
1 cup milk
1 cup nonfat plain yogurt
1/4 cup butter, melted
1/4 cup vegetable oil
4 eggs, lightly beaten
2 cups creamed corn
1 cup all-purpose flour
6 tablespoons sugar
1 teaspoon salt
2 tablespoons baking powder
1 cup milk
1 cup nonfat plain yogurt
1/4 cup butter, melted
1/4 cup vegetable oil
4 eggs, lightly beaten
2 cups creamed corn
directions:
Preheat oven to 400°F. Grease two 8-inch square baking pans. Combine dry ingredients in a bowl. In another bowl, combine the milk, yogurt, melted butter, oil and eggs. Add this to the cornmeal mixture; stir until just combined. Stir in the creamed corn. Scrape the batter into the prepared pans and bake until the tops are golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool the cornbread in the baking pans on a rack. Remove the cornbread from the pans; cut into squares to serve.
KITCHEN COUNTER:
Serves 12 to 18. Per serving (based on 18): 230 calories, 35g carbohydrate, 6g protein, 8g fat, 55mg cholesterol.
Next up: Chili for a Crowd
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Pasta • Rice • Chicken • Pork • Beef • Seafood • Dessert • Drinks |
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