Italian Cornbread
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
whole |
eggs |
|
1/4 |
cup |
unsalted butter -- melted |
|
14 3/4 |
ounces |
creamed corn -- low calorie |
|
1/4 |
cup |
light brown sugar |
|
1/2 |
teaspoon |
salt |
|
2 |
teaspoons |
baking powder |
|
1 |
cup |
Italian Six Cheese |
|
1 1/4 |
cups |
yellow cornmeal |
|
1 |
cup |
all-purpose flour |
|
1 |
teaspoon |
Italian seasoning |
|
vegetable cooking spray |
|
Heat oven to 350°F. Spray a baking pan. Beat eggs, corn, sugar, and butter together. Add cornmeal, flour, baking powder, salt, and Italian seasoning. Stir until thoroughly blended but don't over beat. Pour batter in pan and top with cheese. Bake for 1 hour or until crust is light brown and a wooden pick inserted in center comes out clean. Makes 9 servings |
Per Serving: 316 Calories; 13g Fat (36.8% calories from fat); 12g Protein; 40g Carbohydrate; 4g Dietary Fiber; 80mg Cholesterol; 425mg Sodium. Exchanges: 2 Grain (Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. |