Yield: 12 servings
1 1/4 cups whole grain cornmeal
3/4 cup whole wheat pastry flour
1 tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 cups nonfat or low-fat buttermilk
2 egg whites, lightly beaten
3/4 cup fresh or frozen (thawed) whole kernel corn
1/2 cup shredded nonfat or reduced-fat Cheddar cheese
1 or 2 tbsp. finely chopped jalapeno peppers
1. Combine the cornmeal, flour, sugar, baking powder, and baking soda in a
large bowl, and stir to mix well. Add the buttermilk and egg whites, and stir
just until the dry ingredients are moistened. Fold in the corn, cheese, and
2. Coat a 10-in.ovenproof skillet (such as cast iron) with nonstick cooking
spray, and spread the batter evenly in the pan. Bake at 350 F. for 25 to 30
minutes, or just until a wooden toothpick inserted in the center of the bread
comes out clean.
3. Remove the bread from the oven, and let it sit for 5 minutes. Cut the bread
into wedges, and serve hot.
NUTRITIONAL FACTS (PER SERVING)
Calories: 106, Fat: 0.8 g, Protein: 5.5 g, Cholesterol: 2 mg, Fiber: 2.1 g,
Sodium: 202 mg
From SECRETS OF FAT-FREE COOKING by Sandra Woodruff, RD
PEACH JAM BREAD
1 1/2 c. flour
3/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3/4 c. sugar
1/3 c. shortening
3/4 c. peach jam
1/2 tsp. vanilla
3/4 c. chopped walnuts
1/2 c. buttermilk
Sift together the flour, salt, baking soda, cinnamon and nutmeg.
Set aside. In large mixer bowl, beat thesu gar and shortening on high speed till light and fluffy.
Beat in the eggs one at a time, beating 1 minute after each. Add peach jam and vanilla. Mix well.
Add nuts to flour mixture. Add this flour mixture, beating well after each addition.
Pour batter into greased and floured 10 1/2x4x2 loaf pan. Bake at
350 degrees for 40 to 45 minutes or until toothpick inserted in middle comes out clean.
Cool in pan 10 minutes. Remove from pan, cool on wire rack.
JALAPENO CHEESE CORN BREAD
1 cup ALBERS Yellow Corn Meal
1 cup flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
2 large eggs, lightly beaten
3 tablespoons vegetable oil
1 can (11-oz.) whole kernel corn, drained
1 cup shredded Monterey Jack cheese
3 tablespoons chopped pickled jalapeños
Preheat the oven to 375°F. Lightly grease an 8-inch square baking pan; set aside.
Combine corn meal, flour, sugar, baking powder and salt in a large mixing bowl.
In a separate bowl, whisk together milk, eggs and oil. Gently fold the liquid ingredients into the dry ingredients until a batter is formed. Fold in corn, cheese and jalapeños. Pour batter into baking pan. Bake for 20 to 25 minutes, until the crust is light brown and a toothpick inserted in the center comes out clean.
Remove corn bread from oven and let cool for a few minutes. Cut into large pieces and serve warm.
BREAD MACHINE OATS
AND ALMOND BREAD
Makes: 1 large loaf
1-1/3 cups water, at room temperature
1 tsp. salt
1 Tbsp. butter or margarine, cut into small pieces
2 Tbsp. honey
2 Tbsp. instant nonfat dry milk
1-1/2 cups POST HONEY BUNCHES OF OATS Cereal with Almonds
2 cups bread flour
1 cup whole wheat flour
2 tsp. active dry yeast
FOR best results, all ingredients should be at room temperature. Add ingredients in the exact order listed and prepare the bread dough according to the specific manufacturer’s directions for the machine used.