Toasted Cornbread

Name: Toasted Cornbread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Southern
Ingredients: 1 teaspoons baking powder; 59 milliliters frozen egg substitute, thawed; 118 milliliters all-purpose flour; 1 Tbsp reduced-calorie margarine, melted; 177 milliliters nonfat buttermilk; 0 teaspoons salt; 2 Tbsps sugar; 118 milliliters yellow cornmeal

The recipe Toasted Cornbread could satisfy your Southern craving in around 45 minutes. One serving contains 103 calories, 3g of protein, and 2g of fat. For 16 cents per serving, you get a bread that serves 8. If you have baking powder, nonfat buttermilk, margarine, and a few other ingredients on hand, you can make it.

Instructions

Combine first 5 ingredients in a medium bowl. Com-bine buttermilk and egg substitute; add to dry ingredients, stirring just until dry ingredients are moistened.

Ingredients you will need

Egg Substitute

Buttermilk

Equipment you will use

Bowl

Pour batter into a 9-inch square pan coated with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Bake at 350 for 30 minutes.

Equipment you will use

Oven

Remove from oven, and let cornbread cool completely on a wire rack.

Ingredients you will need

Cornbread

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Wire Rack

Oven

Cut cornbread into 8 rectangles.

Ingredients you will need

Cornbread

Place rectangles on a baking sheet; brush with one-half of melted margarine. Broil 3 inches from heat (with electric oven door partially opened) 1 to 2 minutes or until lightly browned. Turn cornbread; brush with remaining melted margarine. Broil 3 inches from heat (with electric oven door partially opened) 1 to 2 additional minutes or until lightly browned.

Ingredients you will need

Cornbread

Margarine

Equipment you will use

Baking Sheet

Oven

Equipment

Ingredients

Servings:

1teaspoons

baking powder 59milliliters

frozen egg substitute, thawed 118milliliters

all-purpose flour 1Tbsp

reduced-calorie margarine, melted 177milliliters

nonfat buttermilk 0teaspoons

salt 2Tbsps

sugar 118milliliters

yellow cornmeal

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Chateau Ste. Michelle Riesling with a 4.4 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.