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Ingredientes
- 1 Tbsp. unsalted butter
- 1 c. all-purpose flour
- 1 c. yellow cornmeal
- 1 Tbsp. sugar
- 2 tsp salt
- 2 tsp baking pwdr
- 1 c. lowfat milk
- 2 lrg Large eggs
Direcciones
- Heat oven to 425 degrees with rack in center. Butter an 8-inch-square baking pan, and set aside.
- In a medium bowl, whisk together flour, cornmeal, sugar, salt, and baking pwdr. In a small bowl, whisk together the lowfat milk and Large eggs till frothy. Pour the lowfat milk-and-egg mix into the dry ingredients. Mix till the ingredients are just incorporated. Don't over mix; the batter should be lumpy. Pour the batter into prepared pan. Cook till top is golden and a cake tester inserted in the center comes out dry, 20 to 25 min.
- This recipe yields one 8-inch square of cornbread.
- Yield: 1 eight-inch square
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 674g | |
| Calories 1436 | |
| Calories from Fat 244 | 17% |
| Total Fat 27.75g | 35% |
| Saturated Fat 12.39g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 460mg | 153% |
| Sodium 7429mg | 310% |
| Potassium 878mg | 25% |
| Total Carbs 246.78g | 66% |
| Dietary Fiber 9.7g | 32% |
| Sugars 29.02g | 19% |
| Protein 45.18g | 72% |
