Buscar Close Search
Buscar Close Search
Page Menu

Corn Bread

1 cup unbleached flour (or ¼ cup whole wheat flour and ¾ cup unbleached) 
1 cup whole grain cornmeal 
2 tbs sugar (Succanat preferred) 
2 tsp. non-aluminum baking powder 
1 tsp. sea salt 
1 cup soymilk or rice milk or fat-free milk 
¼ cup unsweetened applesauce 
1 egg (may substitute 2 egg whites) 

1. Preheat oven to 425 degrees. Spray an 8” nonstick pan lightly with nonstick spray. 
2. In a medium bowl, stir together flour, cornmeal, sugar, baking powder, and salt. In a large bowl, whisk together milk, applesauce, and egg. 
3. Put the prepared pan in the oven to preheat for a minute or two while you combine the ingredients; take care not to overheat as spray burns easily. 
4. Add dry ingredients to liquid ingredients. Stir lightly just to blend; do not over mix. Pour into prepared preheated pan. Bake until top is lightly browned and springs back when touched, about 20 minutes. 

Serving size: 1/8 of corn bread (80g) 
Calories: 152,Fat: 1.8g, Sat fat: 0.3g, Carbohydrate: 30g, Protein: 4.7g, Fiber: 2g, Sodium: 323 mg