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