Corn Bread (Gordon) Recipe


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Corn Bread (Gordon) Recipe from Recipes 4U

 

Corn Bread (Gordon) Recipe

Recipe Ingredients

1 1/2 cup yellow corn meal,
1/2 cup whole wheat flour,
1 16 ounce can cream style
1 corn
1 table spoon baking powder
3/4 cup milk, dairy or soy
1 egg replacer to equal 1 egg

FOR MEXICAN STYLE ADD

1/4 cup diced bell pepper
2 tbsp diced onion
1 to 2 tablespoons diced
1 jalapeno peppers
1/3 cup grated fat free cheese
1 (optional)

Recipe Preparation

bake at 350 farenheit for about 20 minutes for muffins or 30+ minutes
for a pan of corn bread (spray pan with non stick coating or use
lecithin/oil mix)

Posted by jrg14@cornell.edu (Janice R. Gordon) to the Fatfree Digest
[Volume 15 Issue 15] Feb. 15, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

 

 

Servings: 1

 

 

 

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Corn Bread (Gordon) Recipe from the Recipes-4U Cookbook

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Corn Bread (Gordon) Recipe

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