2011 Double Corn Cornbread

By boandozzy

1 slice equals 334 calories, 13 g fat (1 g saturated fat), 71 mg cholesterol, 842 mg sodium, 51 g carbohydrate, 4 g fiber, 7 g protein.

Originally published as Double Corn Cornbread in Healthy Cooking October/November 2010, p11

Ingredients

• 1 cup gluten-free all-purpose baking flour
• 1 cup cornmeal
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs, lightly beaten
• 1 cup rice milk
• 1/4 cup canola oil
• 1 tablespoon cider vinegar
• 1 cup frozen corn, thawed

Preparation

Step 1

In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, rice milk, oil and vinegar. Stir into dry ingredients just until moistened; stir in corn.

Transfer to an 8-in x 4-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until top is lightly browned and a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 1 loaf (6 slices).