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Corn Bread
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| (Makes 15 pieces, or 1 – 9X5 pan) Note: Use organic corn products to avoid GMO corn. Ingredients: | |
| 1 cup | plain yellow corn meal |
| 1 cup | corn flour |
| 1/2 cup | whole wheat pastry flour |
| 1 teaspoon | baking soda |
| 2 teaspoons | cream of tartar |
| 1/2 teaspoon | salt |
| 4 tablespoons | honey |
| 1 cup | non-fat, plain Greek yogurt |
| 1/2 cup | plain, unsweetened soy milk |
| 2 | whole eggs |
| 1 tablespoon | olive oil |
| 1 cup | frozen corn, no sugar added |
Directions:
Preheat oven to 425 degrees F.
In a large mixing bowl, mix your dry ingredient together with a whisk.
In a separate large mixing bowl, mix your wet ingredients, including the frozen corn.
Fold the wet ingredients into the dry ingredients until just barely blended. Lumps are okay. Don’t over mix.
Scrap your batter into your baking dish and bake for 15 -20 minutes. If you think you need longer than 15 minutes, check it every minute thereafter, or you’ll end up with burnt corn bread. If you like a lighter color on top, place a sheet of aluminum foil over the top for the last 5 minutes of backing.
Corn bread is done baking when you can poke it with a toothpick and it comes out clean.
Slice into 15 pieces, and serve while it’s hot!
Nutritional Content:
(Data is for 1/15 the recipe, or one square)
Calories: 125
Total Fat: 3 gm
Saturated Fats: 0 gm
Trans Fats: 0 gm
Cholesterol: 28 gm
Sodium: 177 mg
Carbohydrates: 22 gm
Dietary fiber: 2 gm
Sugars: 5 gm
Protein: 5 gm
Estimated Glycemic Load: 13
Recipe uploaded with Shop'NCook for iPhone.
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