Maple Syrup Corn Bread...
This is a very good corn bread recipe that is lower in fat (but you'd never know by tasting it). A lot of the flavor comes from REAL maple syrup...which does tend to be a little pricey, but I don't make it that often and I think it's worth the splurge...
Courtesy Taste of Home's Light and Tasty Magazine
December/January 2007
12 Servings
1 1/4 C All-Purpose Flour
1 C cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 egg
3/4 C fat-free milk
1/2 C maple syrup
3 Tablespoons butter, melted
- In a large bowl, combine the flour, cornmeal, baking powder and salt. In a small bowl, whisk together the egg, milk, syrup and butter; stir into dry ingredients just until moistened.
- Pour into a 9 inch square baking pan coated with nonstick cooking spray. Bake at 400 degrees for 15 - 20 minutes or until a toothpick inserted near the center comes out clean. Serve warm.
Note: If you click on the link, you'll find the nutritional value per serving.
Joy in a healthy and tasty dinner...
HDP
