Corn Bread

This recipe goes with Corn Bread Stuffing with Sausage and Prunes

Yield: 10 servings

Ingredients

• 2/3  cup  all-purpose flour
• 1 1/3  cups  yellow cornmeal
• 1  tablespoon  sugar
• 2 1/2  teaspoons  baking powder
• 1/2  teaspoon  salt
• 1 1/4  cups  1% low-fat milk
• 3  large eggs, lightly beaten
• 2  tablespoons  butter, melted
• Cooking spray

Preparation

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine milk, eggs, and butter in a small bowl, stirring with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 400° for 20 minutes. Cool in pan 10 minutes. Remove from pan; cool completely on a wire rack.

Nutritional Information

Calories:

158 (26% from fat)

Fat:

4.5g (sat 2.2g,mono 1.4g,poly 0.5g)

Protein:

5.3g

Carbohydrate:

23.8g

Fiber:

1.6g

Cholesterol:

71mg

Iron:

1mg

Sodium:

298mg

Calcium:

115mg