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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Enjoy your own mini-loaf of cornbread with a steaming bowl of Quick Vegetarian Chili. Ingredients:
1/4 cup yellow cornmeal |
2 tablespoons all-purpose flour |
1/8 teaspoon baking soda |
1/8 teaspoon salt |
1/2 teaspoon sugar |
dash of garlic powder |
1/4 cup no-salt-added cream-style corn |
2 tablespoons nonfat buttermilk |
2 tablespoons frozen egg substitute, thawed |
2 tablespoons (1/2 ounce) shredded reduced-fat cheddar cheese |
1 tablespoon minced green onions |
1 teaspoon seeded, minced jalapeno pepper |
butter-flavored vegetable cooking spray |
Directions:
1. Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Combine corn, buttermilk, and egg substitute; add to dry ingredients, stirring just until dry ingredients are moistened. Fold in cheese, green onions, and jalapeno pepper.
2. Coat 2 (4- x 2 1/2- x 1 1/4-inch) loafpans with cooking spray; place in oven for 3 minutes or until hot. Remove from oven; spoon batter into pans. Bake at 425° for 20 minutes or until golden.
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