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Corn Bread
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Charlene Collins


  • 1 cup (225 ml) all-purpose flour
  • 1 cup (225 ml) yellow cornmeal
  • 1/4 cup (60 ml) sugar
  • 1 tbsp (15 ml) baking powder
  • 1 tsp (5 ml) salt
  • 1 cup (225 ml) skim milk
  • 4 egg whites
  • 1/4 cup (60 ml) apple sauce
  • Preheat oven to 400 degrees (200 C.).
  • Spray 8-inch square baking pan with nonstick cooking spray.
  • In large bowl; combine flour, cornmeal, sugar, baking powder and salt.
  • In small bowl; combine milk, egg whites and apple sauce.
  • Stir apple sauce mixture into flour mixture just until moistened.
  • Spread batter into prepared pan.
  • Bake 20 to 25 minutes or until toothpick inserted into center comes out clean.
  • Cut into 9 squares; serve warm.
Nutrients per serving: calories 150, total fat 0.5g, sodium 370mg, cholesterol 0mg.

This recipe was taken from the Mott's Apple Sauce A Better Way to Bake book. Be sure to not overmix or overbake the recipe or it will be tough. My husband and I replaced our old cornbread recipe with this one with great results.

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