Weve used both corn and corn meal for a double impact in this bread that goes well with any meal. * add 4 t of lemon juice to milk to make sour milk. Preheat oven to 425 degrees. In a large bowl combine corn meal, baking soda, baking powder and salt. In a blender container combine, milk, honey, vanilla and egg. Blend until smooth. Spray an 8"pan with nonstick cooking spray and place pan in oven to preheat for 3 min. Stir liquid mixture into dry ingredients. Toss corn with flour and stir into batter. Place batter in preheated pan and bake 20-22 minutes until firm and lightly browned. Nutrition (per serving): 136 calories Total Fat 1 g (8% of calories) Source: More Lean & Luscious by Bobbie Hinman & Millie Snyder, Page(s): 335 : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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|Serving Size: 1 Serving (102g)|
|Recipe Makes: 8|
|Calories from Fat: 29 (13%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 27.3mg||8 %|
|Sodium 221.5mg||8 %|
|Potassium 231.4mg||6 %|
|Total Carbohydrate 41.2g||12 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 37.1g|
|Protein 7g||10 %|
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Calories per serving: 220
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