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For Gloriamarie,
This is the only recipe for cornbread using creamed corn that I could find
from the list. Hope it's close to what you're looking for even without the


2 cups corn (I use one 440g can of corn kernels, drained, and a 310g can of
creamed corn, undrained
3/4 cup milk (I use skim powdered milk, but I guess that whatever you use
would be ok)
1/4 cup yoghurt (ff of course)
1/3 cup maple syrup or honey
2 egg whites (I use Country Harvest Egg Like egg replacer)
1 cup wholewheat flour (I use regular plain flour if I don't have
3/4 cup cornmeal
1/2 tsp. baking soda

Whisk the first 5 (wet) ingredients together, add the sifted dry
ingredients. Mix together (don't mix it too much), place into muffin tins,
bake at 450F for 15 minutes.

The comments are not mine and I'm sorry I have lost the name of the
contributor.      Patty in AZ