---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Double Corn Bread (Ovo Lacto)
  Categories: Breads, Lowfat, Prodigy, Dec.
       Yield: 8 servings
  
       6 oz Yellow corn meal; (1 cup)
       1 ts Baking soda
     1/2 ts Baking powder
     1/4 ts Salt
   1 1/2 c  Nonfat milk; *
       2 tb Honey
       1 ts Vanilla extract
       1    Egg [Replacer or 2 whites?]
       1 c  Canned corn; drained
       2 ts Flour
  
   We've used both corn and corn meal for a double impact
   in this bread that goes well with any meal. * add 4 t
   of lemon juice to milk to make sour milk. Preheat oven
   to 425 degrees. In a large bowl combine corn meal,
   baking soda, baking powder and salt. In a blender
   container combine, milk, honey, vanilla and egg. Blend
   until smooth. Spray an 8"pan with nonstick cooking
   spray and place pan in oven to preheat for 3 min. Stir
   liquid mixture into dry ingredients. Toss corn with
   flour and stir into batter. Place batter in preheated
   pan and bake 20-22 minutes until firm and lightly
   browned. Nutrition (per serving): 136 calories Total
   Fat 1 g (8% of calories) Source: More Lean & Luscious
   by Bobbie Hinman & Millie Snyder, Page (s): 335
   :
   
   D/L from Prodigy 12-14-94. Recipe collection of Sue
   Smith. 1.80á
  
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 MM: Double Corn Brunch Bake (Ovo Lacto)

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