|
|
|
 |
Fluffy Corn Bread |
|
Serves: 8
Print this Recipe
1 egg, separated
1 egg white
1/4 teaspoon cream of tartar
2/3 cup all-purpose flour
1/3 cup yellow cornmeal
2/3 cup skim milk
1 tablespoon vegetable oil
1 1/2 teaspoons baking powder
1 1/2 teaspoons chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon ground cumin
Whole cilantro leaves, if desired
Additional cornmeal to sprinkle on top
Heat oven to 425°. Spray round pan, 8x1 1/2 inches, with nonstick cooking spray. Beat the 2 egg whites and the cream of tartar in medium bowl with electric mixer on high speed until stiff but not dry. Mix egg yolk, flour, cornmeal, milk, oil, baking powder, cilantro, salt and cumin in medium bowl; beat vigorously 30 seconds. Fold cornmeal mixture into egg whites. Pour into pan. Place cilantro leaves on batter. Sprinkle with additional cornmeal. Bake 15 to 20 minutes or until golden brown. Cut into wedges. Serve warm.
1 Serving: Calories 95 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 25mg; Sodium 180mg;
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Easy Multigrain Bread
Tomato Pesto Batter Bread
Fluffy Corn Bread
Low-Fat Spreads
Pumpkin-Fruit Bread
Apple-Rhubarb Bread
Blueberry Corn Muffins
Banana-Gingerbread Muffins
Carrot-Zucchini Muffins
Easy Herb Rolls
Parmesan-Pepper Rolls
Bulgur Biscuits
Herb Popovers
Roasted Baby Carrots
Ginger-Glazed Carrots
Cajun Side Dish
Tossed Greens with Sesame and Oranges
Lemon and Mustard Dressing
Creamy Coleslaw
Mixed Vegetable Salad
Greek Couscous Salad
Honey Raisin Wheat Bread
Baked Brown Bread
Irish Yogurt Bread
Zucchini-Apricot Bread
Cheese and Currant Wedges
Poppy Seed Drop Scones
Buttermilk Toasted-Oat Scones
No-Knead Bran Rolls
Easy Cheesy Crescents
Basil Pepper Biscuits
Hearty Multigrain Biscuits
Onion Bagels
Irish Soda Bread
Stir-fried Asparagus with Sichuan Sauce
Beets in Sweet Orange Sauce
Broccoli and Pasta in Dijon Sauce
Sweet-and-Sour Broccoli and Baby Corn
Cream of Corn and Broccoli Casserole
Roasted Cauliflower and Mushrooms
Baked Eggplant with Two Cheeses
Honey Green Beans with Cranberries
Three-Pepper Stir-fry
Ratatouille
Steamed Vegetables with Yogurt Sauce
Yogurt Sauce
Best Salad Bar Choices
Sweet-and-Sour Veggies and Beans
Orange-Sesame Dressing
Jicama-Spinach Salad with Lime-Yogurt Dressing
Lime-Yogurt Dressing
Lemon Greek Salad
Dressing Tips
Garden Potato Salad
Two-Potato Salad with Dill Dressing
Macaroni with Marinated Tomatoes
Picnic Pasta Salad
Bread Salad
Vegetable-Kasha Salad
Crunchy Lemon Rice
Creamy Rice-Fruit Salad
Millet Pilaf
Layered Mixed
Sweet-and-Spicy Carrot Salad
Honey-Lime Fruit Salad
|
|
|
