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    You are in: Home / Recipes / Basic Low Fat Cornbread Recipe
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    Basic Low Fat Cornbread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    5 mins

    1 hr

    G_a_t_o_s's Note:

    This provides a satisfying bread quickly and easily. The core recipe comes from Joetta Handrich Schlabach's "Extending the Table: A World Community Cookbook", one of only five out of my collection of cookbooks that I continue to mine for new ideas. It is called "Kentucky Cornbread" there. I took out the salt, and specified nonfat milk.

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    Ingredients:

    Serves: 6

    Yield:

    Pieces

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Grease a 9 x 13 baking pan.
    3. 3
      Measure the dry ingredients into a bowl and stir together thoroughly.
    4. 4
      Add the milk, and stir until the dough is moistened and consistent. The dough will still have lumps in it.
    5. 5
      Turn out into the baking pan and level.
    6. 6
      Bake for 1 Hour or to taste.
    7. 7
      Cool on a rack before cutting.
    8. 8
      Stores well in the refrigerator.

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    Ratings & Reviews:

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    Nutritional Facts for Basic Low Fat Cornbread

    Serving Size: 1 (207 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 342.5
     
    Calories from Fat 18
    49%
    Total Fat 2.0 g
    3%
    Saturated Fat 0.4 g
    2%
    Cholesterol 2.4 mg
    0%
    Sodium 619.3 mg
    25%
    Total Carbohydrate 69.3 g
    23%
    Dietary Fiber 4.1 g
    16%
    Sugars 6.6 g
    26%
    Protein 11.7 g
    23%

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