Orange Corn Bread Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:9 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 9 servings


  • 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

Nutritional Facts

1 piece: 182 calories, 4g fat (0 saturated fat), 1mg cholesterol, 330mg sodium, 32g carbohydrate (10g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1/2 fat.


  1. 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).
  2. 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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[email protected] User ID: 6980978 236781
Reviewed Nov. 5, 2015

"Made this tonight as written. Was a really good recipe. My husband and I liked the slight orange taste. This was a very moist (for cornbread) bread. I will make this again."

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