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Orange Corn Bread Recipe

You only need 30 minutes to whip up a batch of this tender cornbread. Serve it warm or cold, either way you'll love its mild orange flavor. Sharon Runyan - Fort Wayne, Indiana

This recipe is:

Quick

Diabetic Friendly

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Orange Corn Bread Recipe

Prep/Total Time: 30 min.

Yield: 9 Servings

10 20 30

Ingredients

1 cup all-purpose flour
1 cup cornmeal
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup fat-free milk
1/2 cup egg substitute
1/4 cup orange juice
2 tablespoons canola oil

Directions

In a large bowl, combine the first six ingredients. In a small bowl, combine the milk, egg substitute, orange juice and oil; stir into dry ingredients just until combined (batter will be thin).
Pour into a greased 9-in. square baking pan. Bake at 400° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Yield: 9 servings.

Nutritional Facts 1 piece equals 182 calories, 4 g fat (trace saturated fat), 1 mg cholesterol, 330 mg sodium, 32 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Orange Corn Bread in Simple & Delicious January/February 2009, p29