Corn Bread

[iqueen]

I was reading the Chili thread and someone mentioned having it with corn bread. I have been looking all over for a light (as in low points if you are a WW) or low calorie/low fat if you are not, recipe for corn bread. If anyone has one, can you post it and please give the nutritional analysis? Thanks.

[Stacey Strawn]

Here's light and lighter...hope one of them suits your needs....

McPherson Corn Bread

INGREDIENTS FOR 12 SERVINGS:
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1-1/4 cups skim milk
2 large egg whites, lightly beaten
Cooking spray

INSTRUCTIONS:
1. Combine first 4 ingredients in a bowl; stir well. Combine milk and egg whites, and add to flour mixture, stirring just until moist.

2. Pour batter into a 9-inch square baking pan coated with cooking spray. Bake at 400 degrees for 20 minutes or until a wooden pick
inserted in center comes out clean. Remove from pan; let cool completely on a wire rack. Yield: 12 servings (serving size: 1 [3 x
2-1/4-inch] piece).

NUTRITIONAL INFORMATION:
CALORIES 90 (4% from fat); FAT 0.4g (sat 0.1g, mono 0.1g, poly 0.1g); PROTEIN 3.4g; CARB 17.7g; FIBER 0.9g; CHOL 1mg; IRON 1mg; SODIUM
121mg; CALC 78mg

Recipe Copyright © Cooking Light Magazine

Light Texas Corn Bread

INGREDIENTS FOR 12 SERVINGS:
1-1/2 cups self-rising yellow cornmeal mix
2 tablespoons sugar
5 tablespoons light butter, melted and divided
1 cup chopped onion
1 cup chopped green bell pepper
1 cup fat-free sour cream
1 cup no-salt-added cream-style corn
1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
1 large egg
2 large egg whites
Cooking spray

INSTRUCTIONS:
If you don't have self-rising cornmeal mix, stir 2 teaspoons baking powder and 1/2 teaspoon salt into 1-1/2 cups plain cornmeal.

1. Preheat oven to 425 degrees.

2. Combine cornmeal mix and sugar in a large bowl; set aside. Combine 3 tablespoons butter, onion, and next 6 ingredients (onion through
egg whites) in a medium bowl; stir well with a whisk. Add to cornmeal mixture, stirring just until moist. Pour batter into a 13 x 9-inch
baking pan coated with cooking spray. Bake at 425 degrees for 28 minutes or until a wooden pick inserted in center comes out clean.
Brush with 2 tablespoons butter. Yield: 12 servings.

NUTRITIONAL INFORMATION:
CALORIES 141 (29% from fat); FAT 4.6g (sat 2.4g, mono 0.6g, poly 0.4g); PROTEIN 6.1; CARB 20g; FIBER 0.6g; CHOL 29mg; IRON 1.2mg;
SODIUM 283mg; CALC 104mg

Recipe Copyright © Cooking Light Magazine

[sneezles]

How about the nutritional info first and then if it's low enough I can post the recipe:

Jalapeno Corn Bread
Cal 174 (24% from fat);Fat 4.6g;Protein 5.9g; Carbs 27.3; Fiber 1.6g

Green-Chile Corn Muffins
Cal 127;Fat 3.4g; Protein 3.1g; Carbs 21.6g
Fiber 1.2g

Both recipes are form the Complete Cooking Light Cookbook

[iqueen]

Sneezles:

The Green Chile one looks light enough. Could you post it? I don't have the complete cookbook yet.
Thanks.

[sneezles]

Green-Chile Corn Muffins
from the Complete Cooking Light Cookbook, c2000. Page 79

Cooking Spray
3/4 cup all-purpose flour
3/4 cup yellow corn meal
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
2/3 cup fat-free milk
2 tbs vegetable oil
1 large egg, lightly beaten
1 (8 3/4-ounce) can whole-kernel corn, drained
1 (4.5-ounce) can chopped green chiles, drained

1. Preheat oven to 400º.
2. Coat muffin pas heavily with cooking spray.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a large bowl; make a well in the center of mixture. Combine milk, oil and egg; add to flour mixture, stirring until just moist. Fold in corn and green chiles.
4. Spoon batter into 12 muffins cups. Bake at 400º for 30 minutes or until wooden pick inserted in center comes out clean. Remove from pan immediately; place on a wire rack.
(Yield: 1 dozen serving size: 1 muffin)

May also be baked in cast iron cornstick pan for 20 minutes Yields 14 sticks ( after pre-heating pan for 10 min)
Nutritional info for sticks:
Cal 97; Fat2.9g; Protein 2.3g; Carbs 16g; Fiber 1.1g

It's kinda backwards from the way the recipe is in the book because it's on two pages and I overlooked the first part which is the cornstick part and they are smaller so worth fewer points (wish I could find my point calculator but it's packed somewhere for the move)

[iqueen]

Thanks Sneezles! I am now going to order the cookbook too.

[Susann]

I just want to add my two (well, maybe 3)cents about the McPhersons cornbread. While really good as is, it is even better in the stuffing (or dressing, depending on your geographic location) recipe from CL which it was originally featured in. If you are interested, let me know and I will post it. I am a stuffing FANATIC!!

[Susan]

Susann~

Major cornbread stuffing fanatic here too!!! Please do post the recipe.

Thanks,
Susan