| |
| INGREDIENTS |
| 1 c |
yellow cornmeal |
| ½ c |
whole wheat flour |
| ½ c |
all purpose flour |
| ¼ c |
sugar or splenda |
| 1 tsp |
baking powder |
| ½ tsp |
baking soda |
| ½ tsp |
salt |
| 1 |
large egg, lightly beaten |
| 1½ c |
low-fat buttermilk |
| 2 tbsp |
canola oil |
|
|
|
| RECIPE |
- Preheat oven to 350ºF.
- Spray an 8-inch baking dish with cooking spray, set aside.
- Whisk together in a large bowl all dry ingredients.
- In a separate bowl whisk all wet ingredients together.
- Pour wet ingredients into dry and gently mix together until just moist.
- Pour batter into baking dish; bake for about 25 minutes or until golden brown and top springs back slightly.
- Cut into 16 squares and serve warm.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 piece
NUMBER OF SERVINGS:
16
|
|
|
| NUTRITION FACTS |
| |
| Calories |
96 |
|
| Total Fat |
3 |
g |
|
| Saturated Fat |
0 |
g |
|
|
|
| Sodium |
133 mg |
|
| Total Carbohydrates |
15 g |
|
| Fiber |
1 g |
|
| Protein |
3 g |
|
|
|
