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Cornsticks | Bread Recipes » Breads Low Fat

Cornsticks


Serving Size : 30
Ingredients
for prepare Cornsticks
:
Amount Measure Ingredient - Preparation Method
1 cup yellow cornmeal
preferably stone ground
cornsticks
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 large egg white
2 1/4 cups buttermilk
3 tablespoons canola oil
recipe Cornsticks

1. Preheat oven to 450°F. Place 2 well seasoned cast-iron comstick
gluten free bread recipe
molds in oven to preheat for 10 to 15 minutes. 2 In a large bowl,
bread machine recipes
whisk cornmeal, flour, baking powder, baking soda and salt. 3. In a medium bowl,
monkey bread recipe
whisk egg, egg white, buttermilk and oil until smooth. Make a well in the dry ingredients. Add wet ingredients and
Cornsticks
stir with a whisk until smooth. 4. Remove molds from oven and brush them
banana bread recipe
with oil or coat with nonstick spray. Spoon about 1 1/2 tablespoons
zucchini bread recipe
batter into each depression. Bake for 12 to 15 minutes, or until deep golden
Cornsticks
on the bottom and golden with darker spots on top. 5. Invert cornsticks onto a wire
moist banana bread recipe
rack and let cool. Brush crumbs from molds and spray again. Repeat
moist banana bread recipe
with remaining batter. (Baking time may be longer because molds have cooled slightly.) MAKES ABOUT 2 1/2 DOZEN CORNSTICKS. 55

homemade bread recipes

calories per comstick; 2 grams protein; 2 grams fat (0.3 gram saturated fat); 7 grams
bread stuffing recipes
carbohydrate; 120 mg sodium; 8 mg cholesterol; 1 gram fiber. Busted by Gail Shermeyer






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  • Rating:
     (Votes #: 0)


    Only Registred Users Can See Download Links & Other Hidden Text, So We recomend You To Register .

    Views: 2901 | Author: Shad0w | 21 October 2009 | Comments (1)


    Cornsticks
    #1 | Yogesh (20 April 2012 20:30) |
    wheat germ, flax seed, are great additions to amhemode bread i would try this recipe with butter then with olive oil to see the difference, maybe you might like the results with the olive oil as much it is healthier good lucki just found this on the net .hope it helpsFLOUR: Wheat is the type of flour used in bread baking. It includes all-purpose, bread and whole wheat flours. Sometimes a small percentage of non-wheat flour and grains are added for interest and health to the recipe, such as Kamut, triticale, rye, oat, barley, buckwheat, millet, amaranth, teff, rice, potato, soy, tapioca, corn, quinoa and legume-based flours.GRAINS: substitute a portion (try 25%) of the flour with a variety of grains, such as bran, rye, millet, oatmeal, cornmeal, wheat germ and cracked wheat to name just a few. The higher the proportion of whole grains you add, the heavier and smaller the loaf, since these grains contain little or no gluten.
    .:| ICQ: -- | | :.


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