Zucchini Corn Bread Ole'

Zucchini Corn Bread Ole'


Serves 8
*Freezes Well

2/3 cup Carnation Nonfat Dry Milk Powder
3/4 cup water 1 teaspoon white vinegar
1 cup (6 ounces) yellow cornmeal
6 tablespoons all-purpose flour
1/2 teaspoon baking soda
1 teaspoon JO's Chili Seasoning
1 1/2 cups shredded unpeeled zucchini
2 cups (one 16-ounce can) cream-style corn
1/2 cup chunky salsa (mild, medium, or hot)
2 eggs or equivalent in egg substitute
3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese

Preheat oven to 375 degrees. Spray a 9-by-9-inch cake pan with olive oil-flavored cooking spray. In a small bowl, combine dry milk powder, water, and vinegar. Set aside. In a large bowl, combine cornmeal, flour, baking soda, JO's Chili Seasoning, and zucchini. Add corn, salsa, eggs, and milk mixture. Mix well to combine. Spread mixture into prepared cake pan. Sprinkle Cheddar cheese evenly over top. Bake for 45 to 55 minutes. Place cake pan on a wire rack and let set for 5 minutes. Cut into 8 servings.

HINT: Substitute any reputable brand for JO's Chili Seasoning.

Each serving equals:
HE: 1 3/4 Bread, 3/4 Protein (limited), 1/3 Vegetable, 1/4 Skim Milk
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203 Calories, 3gm Fat, 10gm Protein, 34gm Carbohydrate,
453mg Sodium, 172mg Calcium, 3gm Fiber
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DIABETIC: 2 Starch, 1/2 Meat, 1/2 Vegetable

"Corn... On & Off the Cob Cookbooklet, page 60."

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