---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Double Corn Bread (Ovo Lacto)
 Categories: Breads, Lowfat, Prodigy, Dec.
      Yield: 8 servings
 
      6 oz Yellow corn meal; (1 cup)
      1 ts Baking soda
    1/2 ts Baking powder
    1/4 ts Salt
  1 1/2 c  Nonfat milk; *
      2 tb Honey
      1 ts Vanilla extract
      1    Egg [Replacer or 2 whites?]
      1 c  Canned corn; drained
      2 ts Flour
 
  We've used both corn and corn meal for a double impact
  in this bread that goes well with any meal. * add 4 t
  of lemon juice to milk to make sour milk. Preheat oven
  to 425 degrees. In a large bowl combine corn meal,
  baking soda, baking powder and salt. In a blender
  container combine, milk, honey, vanilla and egg. Blend
  until smooth. Spray an 8"pan with nonstick cooking
  spray and place pan in oven to preheat for 3 min. Stir
  liquid mixture into dry ingredients. Toss corn with
  flour and stir into batter. Place batter in preheated
  pan and bake 20-22 minutes until firm and lightly
  browned.

  Nutrition (per serving): 136 calories
  Total Fat 1 g (8% of calories)

  Source: More Lean & Luscious
    by Bobbie Hinman & Millie Snyder, Page(s): 335
  
  D/L from Prodigy 12-14-94.
  Recipe collection of Sue Smith. 1.80
 
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MM: Double Corn Brunch Bake (Ovo Lacto)