|
Golden Corn Bread
Makes 8 servings
|
|
|
|
|
|
Ingredients
|
|
3
|
cups yellow cornmeal
|
|
1
|
cup whole wheat flour
|
|
2
|
tablespoons baking powder
|
|
1
|
teaspoon salt
|
|
2
|
cups buttermilk or low-fat yogurt
|
|
1/2
|
cup butter or margarine, melted
|
|
1/2
|
cup honey
|
|
3
|
eggs, beaten
|
|
|
|
|
|
|
|
|
|
Combine cornmeal, flour, baking powder and salt in large bowl. Combine buttermilk, butter, honey and eggs in separate large bowl. Stir buttermilk mixture into flour mixture just until moistened. Pour into greased 12×8×2-inch baking pan. Bake at 350°F 25 minutes or until golden brown.
|
|
|
|
© National Honey Board
|
|
|
Nutrients per Serving
|
|
(1/8 of total recipe)
|
|
Calories
|
436
|
|
Calories from Fat
|
31 %
|
|
Total Fat
|
16 g
|
|
Saturated Fat
|
8 g
|
|
Cholesterol
|
112 mg
|
|
Carbohydrate
|
67 g
|
|
Fiber
|
5 g
|
|
Protein
|
10 g
|
|
Sodium
|
846 mg
|
|
|
|
Dietary exchanges
|
|
4-1/2 Starch
|
|
2-1/2 Fat
|
|
|
|
|
|
|
|
|
Click here for printable version