I want to try CL's Mama's Corn Bread recipe but don't have a 9-inch cast-iron skillet (mine's 12 inches). Can I substitute a 9-inch aluminum cake pan or springform pan?
Also, has anyone tried this recipe? Others that I've found have a lot of butter in them. I'm looking for a relatively low-cal recipe that isn't too dry. I'm serving it with chili. Here's the recipe in case anyone's interested:
Mama's Corn Bread
1 3/4 cups yellow cornmeal
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup 1% low-fat buttermilk
1 cup water
1 large egg
1 large egg white
3 tablespoons vegetable oil
1. Preheat oven to 375°F.
2. Combine first 8 ingredients in a large bowl; stir well. Coat a 9-inch cast-iron skillet with cooking spray; add the oil, and place in oven for 5 minutes. Remove from oven; stir oil into batter. Pour batter into pan. Bake at 375° for 35 minutes or until golden.
Yield: 9 servings (serving size: 1 wedge)
NUTRITION PER SERVING
CALORIES 161 (32% from fat); FAT 5.8g (sat 1.1g, mono 1.4g, poly 2.9g); PROTEIN 4.4g; CARB 22.4g; FIBER 2g; CHOL 25mg; IRON 1.2mg; SODIUM 157mg; CALC 42mg;
Source: Cooking Light, November 2001