Cornbread


CATEGORY   Bread, Muffin, Breakfast

SERVING SIZE    60 g   ( 1 bar )
SERVINGS PER RECIPE  12
  • 1 cup CBF Baking Mix, not packed
  • 1/2 cup corn meal
  • 1/2 cup cornstarch
  • 1 tsp salt
  • 1 Tbs baking powder
  • 1/4 cup sugar
  • 1 tsp egg replacer
  • 1/4 cup butter, softened
  • 1 1/4 to 1 1/2 cup water
  • Preheat oven to 400 degrees F and grease a square 9 inch pan.
  • Mix dry ingredients, baking mix through egg replacer.
  • Blend in softened butter with a pastry blender or cut in with two knives. Mixture should resemble course crumbles.
  • Add water and mix with spoon just until moistened.
  • Pour in prepared pan and bake until inserted toothpick comes out clean, about 15 minutes.
  • Let cool and cut into 12 bars.
  • SUGGESTIONS: Fold chopped jalapeno peppers or green chilies (drained) into batter before pouring into pan. To make Corn Muffins just use 12-muffin pan and follow baking instructions above.
Per Recipe Per Serving
Phe, mg 384 32
Leu, mg 898 75
Protein, g 8 0.7
Calories 1680 140
Nutrition Facts Panel