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Ingredientes
- 2 c. White Lily Self Rising Buttermilk Cornmeal mix
- 1Â 1/4 c. Lowfat milk, up to 1-1/2
- 1/4 c. Vegetable oil or possibly melted shortening
- 1 x Egg
- 1 Tbsp. Sugar, (optional) (up to 2)
Direcciones
- Preheat: well greased 8 or possibly 10 inch heavy skillet in 425 F. oven. Or possibly, grease an 8 x 8 x 2 inch baking pan.
- Bake in 425 oven for:25 to 30 minutes. 8 inch skillet
- 20 to 25 minutes. 10 inch skillet
- 25 to 30 minutes. 8 x 8 x 2 inch pan
- Remove from pan and serve.
- Makes 8 servings.
- For Muffins: Fill greased muffin c. 2/3 full. Bake at 425 F. for 20 - 25 min.
- Makes about 16.
- For Corn Sticks: Preheat well-greased heavy corn stick pans. Fill almost full. Bake at 425 F. for 12 to 18 min.
- Makes 16 to 18 sticks.
- For richer cornbread: Substitute 1/2 c. melted butter or possibly margarine for 1/4 c. vegetable oil or possibly melted shortening.
- For Low Cholesterol Corn Bread: Use 1-1/4 to 1-1/2 cusp skim lowfat milk, 1/4 c. vegetable oil and substitute 1/4 c. no cholesterol egg product for 1 egg.
- Mix and bake as directed.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 416g | |
| Calories 722 | |
| Calories from Fat 547 | 76% |
| Total Fat 61.83g | 77% |
| Saturated Fat 7.34g | 29% |
| Trans Fat 1.41g | |
| Cholesterol 201mg | 67% |
| Sodium 196mg | 8% |
| Potassium 517mg | 15% |
| Total Carbs 28.16g | 8% |
| Dietary Fiber 0.0g | 0% |
| Sugars 28.79g | 19% |
| Protein 15.81g | 25% |
