Title: Cornbread (Georgia Style)
Categories: Breads, Eat-lf mail, Low fat, Vegetarian
Yield: 8 Servings

2 1/2 c Cornmeal; Medium Grind
1 ts Salt; Optional
2 ts Baking Powder
2 c Skim Soy Milk
4 Egg Whites *

* Or 1 Tbsp Egg Replacer -- Mixed With 1/4 C + 2 Tbsp Water

In a med bowl, combine cornmeal, salt and baking powder.

In a small bowl, mix skim soy milk and egg whites or egg replacer; add to
cornmeal mixture and mix quickly. (It should be a medium pour batter. If
too thick, add a little water; if too thin, add a bit of cornmeal.)

Pour into a sprayed, heavy, 8" skillet and bake at 450F for 25 - 30 min.

Prep Time: 15 min Baking Time: 30 min

Servings: 8 - 10

Entered into MasterCook and tested for you by Reggie & Jeff Dwork


NOTES : Cal 192.3 Total Fat 1.4g Sat Fat 0.5g Carb 36.9g Fib 3.2g Pro 7.4g
Sod 417mg CFF 6.5%

Recipe by: The Mormon Diet Cookbook

Posted to EAT-LF Digest by Reggie Dwork on Nov 11,
1998, converted by MM_Buster v2.0l.