Cornbread with Aug. meatloaf recipe?

[Susann]

Hi everyone-tonight I am making the now-famous sun dried tomato meatloaf from this month. Do you think cornbread would go with it? Any good, healthful cornbread recipes to share? I searched the BB and CL to no avail. Thanks http://www.cookinglight.com/bbs/smile.gif!

[RunnerKim]

That's exactly what I made to go with the meatloaf last night. I thought it complemented it nicely. I also had a spinach salad. I don't have the recipe with me - although it wasn't particularly low-fat either. Hopefully somone will post something as I'm in the pacific time zone and wouldn't be able to post it soon enough for you tonight.

Kim

[Vanessa]

Hi. I must warn you I have not tried this one yet.

Fat Free Corn Bread

Ingredients

1 1/2 cups yellow cornmeal 1/2 whole wheat flour
1 tbs. baking powder 2 egg beaters (= to 2 eggs)
1 cup evaporated skim milk 1 can cream style corn
1/2 cup chopped onion 1/2 chopped, red bell pepper
1 can green chilies

Preparation

Sift together meal, flour, & baking powder. Add egg beaters, milk, & corn. Stir in onion, chopped bell pepper & green chilies. Mix just enough to blend. Bake in a greased 9 inch pan at 425° for 30 minutes.

[Grace]

Here are two CL recipes...

CookWare(tm) from Cooking Light(r)

Double Corn Bread

SOURCE: Cooking Light YEAR: March 2000 PAGE: 99

INGREDIENTS FOR 9 SERVINGS:
1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup low-fat buttermilk
1/2 cup frozen whole-kernel corn, thawed
1/2 cup diced red bell pepper
4 tablespoons butter or stick margarine, melted
1 large egg, lightly beaten
Cooking spray

INSTRUCTIONS:
You can take the diner out of the country but not the country out of the
diner. Our Double Corn Bread, though, won't burden your journey. It goes great
with the Hearty Navy Bean Soup recipe found in the March 2000 issue.

1. Preheat oven to 425 degrees.

2. Lightly spoon flour into a dry measuring cup, and level with a knife.
Combine flour and next 5 ingredients (flour through baking soda) in a large
bowl, and make a well in center of mixture. Combine buttermilk and next 4
ingredients (buttermilk through egg) in a bowl; add to flour mixture. Stir
just until moist. Spoon batter into an 8-inch square baking pan coated with
cooking spray. Bake at 425 degrees for 20 minutes or until a wooden pick
inserted in center comes out clean. Let stand 10 minutes. Yield: 9 servings
(serving size: 1 [2-1/2-inch] square).

NUTRITIONAL INFORMATION:
CALORIES 202 (30% from fat); FAT 6.7g (sat 3.4g, mono 1.8g, poly 0.5g);
PROTEIN 5.1g; CARB 31g; FIBER 1.7g; CHOL 38mg; IRON 1.7mg; SODIUM 384mg; CALC
102mg

CookWare(tm) from Cooking Light(r)

CookWare(tm) from Cooking Light(r)

Cornmeal Cloverleaf Rolls

SOURCE: Cooking Light YEAR: November 1999 PAGE: 105

INGREDIENTS FOR 18 SERVINGS:
1 package dry yeast (about 2-1/4 teaspoons)
1 tablespoon sugar
1/4 cup warm water (100 degrees to 110 degrees)
1-1/2 cups 2% reduced-fat milk
4-1/3 cups all-purpose flour, divided
1/3 cup cornmeal
3 tablespoons butter or stick margarine, melted
1-1/4 teaspoons salt
Cooking spray
1 large egg white, lightly beaten
1 tablespoon water
1 teaspoon cornmeal

INSTRUCTIONS:
1. Dissolve yeast and sugar in warm water in a large bowl; let stand 5
minutes. Stir in milk. Lightly spoon flour into dry measuring cups; level with
a knife. Add 4 cups flour, 1/3 cup cornmeal, butter, and salt to yeast
mixture; beat at medium speed of a mixer until smooth. Turn dough out onto a
floured surface. Knead until smooth and elastic (about 10 minutes); add enough
of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to
hands (dough will feel tacky).

2. Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or
until doubled in size. (Press 2 fingers into dough. If indentation remains,
the dough has risen enough.) Punch dough down; cover and let rest 10 minutes.
Divide into 18 equal portions. Working with 1 portion at a time (cover
remaining dough to keep from drying), divide each portion into 3 pieces; shape
each piece into a ball. Coat muffin pans with cooking spray; place 3 dough
balls in each muffin cup. Cover and let rise 10 minutes or until doubled in
size.

3. Preheat oven to 350 degrees.

4. Uncover rolls. Combine egg white and 1 tablespoon water; brush over rolls.
Sprinkle with 1 teaspoon cornmeal. Bake at 350 degrees for 25 minutes or until
golden brown. Remove from pan; serve warm. Yield: 1-1/2 dozen (serving size: 1
roll).

NUTRITIONAL INFORMATION:
CALORIES 152 (16% from fat); FAT 2.7g (sat 1.5g, mono 0.7g, poly 0.2g);
PROTEIN 4.4g; CARB 26.9g; FIBER 1.1g; CHOL 7mg; IRON 1.6mg; SODIUM 196mg; CALC
30mg



[This message has been edited by Grace (edited 08-03-2000).]