Milk-Free Corn Bread

Name: Milk-Free Corn Bread
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 9 servings.
Ingredients: 1 cup all-purpose flour; 1 cup cornmeal; 1/4 cup sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 egg; 1 cup rice drink; 2 tablespoons canola oil; 2 tablespoons unsweetened applesauce

“My children have food allergies and I always take this bread with me when we’re invited to dinner. It goes great with most any meal,” says Angie Philkill of Fort Gratiot, Michigan.

Ingredients

1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 cup rice drink
2 tablespoons canola oil
2 tablespoons unsweetened applesauce

Directions

In a small bowl, combine the first five ingredients. In another bowl, whisk the egg, rice drink, oil and applesauce. Stir into dry ingredients just until moistened. Transfer to a 9-in. square baking pan coated with cooking spray.
Bake at 425° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts

1 piece: 178 calories, 4g fat (0 saturated fat), 24mg cholesterol, 173mg sodium, 31g carbohydrate (7g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Milk Free Cornbread in Healthy Cooking June/July 2008