Shaker Corn Bread

Yield: 9 servings (serving size: 1 square)

Ingredients

• 1.1  ounces  all-purpose flour (about 1/4 cup)
• 1  cup  yellow cornmeal
• 1  cup  fresh corn kernels (about 2 ears)
• 2  tablespoons  chopped fresh dill
• 1  tablespoon  baking powder
• 1  teaspoon  salt
• 1/2  cup  egg substitute
• 1 1/2  cups  2% reduced-fat milk
• 3  tablespoons  melted butter
• 2  tablespoons  honey
• Cooking spray

Preparation

1. Preheat oven to 375°.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine egg substitute, milk, butter, and honey; stir with a whisk. Make a well in center of dry ingredients; add milk mixture. Stir just until combined. Spoon into a 9-inch baking pan coated with cooking spray.

3. Bake at 375° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan. Cut into squares.

Nutritional Information

Calories:

163 (30% from fat)

Fat:

5.5g (sat 3g,mono 1.5g,poly 0.6g)

Protein:

5.3g

Carbohydrate:

23.9g

Fiber:

1.7g

Cholesterol:

13mg

Iron:

1.4mg

Sodium:

500mg

Calcium:

150mg