Title: Creamed-Corn Corn Bread
Categories: Breads
Yield: 9 Servings

1 c Yellow cornmeal
3/4 c All-purpose flour
1 tb Sugar
1 tb Baking powder
1/2 ts Salt
3/4 c Skim milk
1/4 c Egg substitute
2 tb Vegetable oil
8 3/4 oz Cream-style corn, (1 can)
Vegetable cooking spray

Combine first 5 ingredients in a bowl; make a well in center of mixture.

Combine milk and next 3 ingredients; stir well. Add to dry ingredients,
stirring just until moistened.

Place a 9-inch cast-iron skillet in a 450 degree oven for 5 minutes. Remove
from oven; heavily coat skillet with cooking spray, and immediately spoon
batter into skillet.

Bake at 450 degrees for 27 minutes or until a wooden pick inserted in the
center comes out clean. Yield: 9 servings (serving size: 1 wedge).

Per serving: 168 Calories; 4g Fat (24% calories from fat); 5g Protein; 28g
Carbohydrate; 1mg Cholesterol; 268mg Sodium

Recipe by: Cooking Light, Nov/Dec 1994, page 124

Posted to MC-Recipe Digest V1 #409 by igor@digex.net on Jan 28, 1997.