Healthy, Hearty Whole Wheat Cornbread |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 15 |
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This recipe is based on a recipe I found on the back of the Quaker Yellow Corn Meal container. I modified it to use whole wheat flour, no oil, and no sugar, so that it's healthier. Plus, this turns out a bit heavier than normal cornbread; it has a nice crunchy crust but a moist and chewy center. You can use 2 egg whites or 1 whole egg (beaten) instead of the Egg Beaters egg substitute, if you prefer. Ingredients:
1 1/4 cups whole wheat flour |
3/4 cup yellow cornmeal |
6 (1 g) packets sweet 'n low |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup skim milk |
1 teaspoon vanilla extract |
1/4 cup unsweetened applesauce |
1/4 cup egg beaters egg substitute |
Directions:
1. Preheat oven to 400°.
2. Grease an 8 or 9-inch pan (I use a loaf pan).
3. Combine the dry ingredients (flour, corn meal, Sweet& Low, baking powder, and salt).
4. Stir in the milk, vanilla, applesauce and Egg Beaters (or the egg); mix well.
5. The batter will appear grainy .
6. Pour the batter into the prepared pan.
7. Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean (mine typically bakes for 23 minutes).
8. Remove the loaf from the pan and allow to cool for a few minutes before slicing.
9. Serve warm topped with a touch of honey, or calorie-free spray butter-or try spreading a thin layer of unsweetened applesauce on a slice for a slightly sweet and very tasty treat!
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