6 oz Yellow corn meal; (1 cup) 2 tb Honey
1 ts Baking soda 1 ts Vanilla extract
1/2 ts Baking powder 1 Egg [Replacer or 2 whites?]
1/4 ts Salt 1 c Canned corn; drained
1 1/2 c Nonfat milk; * 2 ts Flour
We’ve used both corn and corn meal for a double impact in this bread
that goes well with any meal. * add 4 t of lemon juice to milk to
make sour milk. Preheat oven to 425 degrees. In a large bowl combine
corn meal, baking soda, baking powder and salt. In a blender
container combine, milk, honey, vanilla and egg. Blend until smooth.
Spray an 8″pan with nonstick cooking spray and place pan in oven to
preheat for 3 min. Stir liquid mixture into dry ingredients. Toss
corn with flour and stir into batter. Place batter in preheated pan
and bake 20-22 minutes until firm and lightly browned. Nutrition (per
serving): 136 calories Total Fat 1 g (8% of calories)
Yields
8 servings