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This recipe for SKILLET CORN BREAD, by , is from The Xtreme Physical Therapy Healthy Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Tuesday, February 27, 2007


1/2 cup yellow cornmeal
1 cup all-purpose flour
1 Tablespoon granulated sugar
3 egg whites
3/4 cup skim milk
1 Tablespoon nonfat sour cream
2 Tablespoon chopped oniion
nonstick cooking spray

1. In a large bowl, mix the cornmeal, flour, and
sugar together.
2. Stir in the egg white4s, milk, sour cream,
and onion.
3. Lightly coat a medium skillet with nonstick
cooking spray.
4. Preheat the skillet over a low-medium heat.
5. Pour about 3 tablespoons of batter into the
skillet and cook oon low heat for about 6
minute4s, or until the tops are bubbly and
undersides are golden brown.
6. Turn and cook 6 minutes longer or until
turns golden brown. Makes 4 servings.

Per serving: 149 cal, 27 carb, 1 mg chol, 200 mg sodium, 6 g prot, 1 g fat, *calories from fat = 5




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