Serves: 6
Total Calories: 132


1 cup unsifted flour
3/4 cup cornmeal
2 1/2 teaspoons baking powder
2 tablespoons sugar
1/8 teaspoon kosher salt
1 non fat milk
1/4 cup liquid egg substitute
1/4 cup polyunsaturated oil


Grease an 8x8x2 inch pan with 1 tablespoon of the oil.

Stir the flour, corn meal, baking powder, sugar and salt together in a mixing bowl. In a separate bowl, beat the milk, egg substitute and oil together. Gradually stir the liquid into the flour and turn into the greased pan. Bake for 20 minutes at 425 degrees until golden brown. Cut into 16 squares while warm.

Nutritional Facts:

Serves: 6
Total Calories: 132
Calories from Fat: 0

This Cornbread recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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