Corny Corn Bread

This is a sweet corn bread recipe that I developed for my food science class.  When I did it then, I also included 3/4 Cup of sliced strawberries so it made a great dessert.  But you can also use it as a side dish with dinner like I did this week. 

Ingredients:

1/4 Cup Trans Fat-Free Margarine

1/2 Cup Sugar

1 Egg

3/4 Cup All-Purpose Flour

1 tsp Baking Powder

1/4 tsp Salt

1/2 Cup Cornmeal

3/4 Cup Buttermilk or 1 Tbsp White Vinegar and 1/2 Cup + 3 Tbsp Skim Milk

Directions:

1. Cream margarine and sugar together.  Add eggs and mix well.

2. In a separate bowl, mix the flour, baking powder, salt, and cornmeal. 

3. Alternate adding dry mixture and buttermilk to the creamed mixture, mixing lightly.

4. Bake in a greased loaf pan or muffin tin at 375 for about 40 minutes or until a toothpick inserted near the center comes out clean. 

Nutrition Information:

Number of servings: 6

Serving size: 1 muffin

MyPyramid contribution per serving:

1 1/2 ounces Grains

1/8 Cup Milk*

1/6 Ounce Meat and Beans

2 tsp Oils
30 Discretionary Calories

* While you don't necessarily always need to break down your food into all of the little components, it's a good idea to keep in mind that bread products don't just contain grains, they also usually contain milk, eggs, sugar, and oils.  Because of this, they do contribute, if only a little, to other food groups.