Tuesday, January 18, 2011

Maple Syrup Corn Bread and Taco Soup...

Monday's are always busy days trying to get caught up from the weekend...With this in mind, I decided yesterday was a good day to put the crock pot to use and made my TACO SOUP that I posted about back in the fall.  To accompany the soup, I made...

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...