Orange Corn Bread
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 TimePrep/Total Time: 30 min.
- 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 in the center comes out clean.
Nutrition Facts1 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.
Originally published as Orange Corn Bread in Simple & Delicious January/February 2009
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.