Ralph
02-19-2002, 07:57 PM
FROM NOV/DEC, 1993
Since I haven't gotten the March issue yet, I decided to finally cook from the loose papers we've got laying around. I made this cornbread tonight to accompany a microwave vegetarian chili recipe. It was probably the best cornbread recipe I've made, not too dry like most of the recipes I've come across. I did cut the bake time to 19 minutes, though, but that may just be a function of my oven. Here's the recipe for those interested:
* Exported from MasterCook *
Adobe Cornbread
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Cooking Light 1993
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 tablespoons vegetable oil
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon chili powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plain nonfat yogurt
1 (8.75 ounce) can no-salt-added whole kernel corn -- drained
1 (4 ounce) can chopped green chile peppers -- drained
1 egg -- lightly beaten
1 egg white -- lightly beaten
Pour oil in a 9-inch cast-iron skillet, tilting to coat sides of skillet. Place in a 400 deg oven for 5 minutes; set aside.
Combine flour and next 5 ingredients in a bowl; stir well. Make a well in center of mixture. Combine yogurt and next 4 ingredients; add to dry ingredients, stirring until dry ingredients are moistened. Add hot oil to batter; stir until well combined. Pour batter into skillet.
Bake at 400 deg for 25 minutes or until wooden pick inserted in center comes out clean.
(serving size: 1 wedge)
Source:
"Cooking Light, Nov/Dec 1993, page 100"
Copyright:
"© Cooking Light"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 120 Calories; 4g Fat (26.6% calories from fat); 4g Protein; 18g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 201mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 26976 349 3218 533
Since I haven't gotten the March issue yet, I decided to finally cook from the loose papers we've got laying around. I made this cornbread tonight to accompany a microwave vegetarian chili recipe. It was probably the best cornbread recipe I've made, not too dry like most of the recipes I've come across. I did cut the bake time to 19 minutes, though, but that may just be a function of my oven. Here's the recipe for those interested:
* Exported from MasterCook *
Adobe Cornbread
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Cooking Light 1993
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 tablespoons vegetable oil
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon chili powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plain nonfat yogurt
1 (8.75 ounce) can no-salt-added whole kernel corn -- drained
1 (4 ounce) can chopped green chile peppers -- drained
1 egg -- lightly beaten
1 egg white -- lightly beaten
Pour oil in a 9-inch cast-iron skillet, tilting to coat sides of skillet. Place in a 400 deg oven for 5 minutes; set aside.
Combine flour and next 5 ingredients in a bowl; stir well. Make a well in center of mixture. Combine yogurt and next 4 ingredients; add to dry ingredients, stirring until dry ingredients are moistened. Add hot oil to batter; stir until well combined. Pour batter into skillet.
Bake at 400 deg for 25 minutes or until wooden pick inserted in center comes out clean.
(serving size: 1 wedge)
Source:
"Cooking Light, Nov/Dec 1993, page 100"
Copyright:
"© Cooking Light"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 120 Calories; 4g Fat (26.6% calories from fat); 4g Protein; 18g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 201mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 26976 349 3218 533