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blue-cornbread recipe

Date: Wed, 7 Apr 1999 14:31:45 -0700
From: Riki Darling (rdarling@vii.com)

This recipe is a modification of one offered by Bob Simmons (thanks, Bob):


1 cup blue cornmeal
1/2 cup flour (whole wheat is healthiest but any kind works)
1 TB baking powder
1/2 tsp salt
1 TB Smucker's Baking Healthy (fruit puree fat-substitute that comes in a
nifty squeeze bottle)
3/4 C nonfat milk
2 oz egg substitute

Preheat oven to 425F.  Spray pan with Pam and put in oven to preheat.  Mix all
ingredients, pour into pan, and bake for about 20 minutes if loaf pan, 15
minutes if segmented pan (see note).  Test for doneness by inserting a
toothpick which should come out clean.

Note: Using segmented pans for cornbread is a lot of fun.  Usually the pans
are made of cast iron.  I have one which has 6 piece-of-pie shaped segments
and have seen those with 6 or 8 segments shaped like ears of corn.  Of course
a loaf pan or an iron skillet works well too but needs a little longer to

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