Whole Wheat Corn Bread |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | |||||||||
| INGREDIENTS: | ||
| 1/4 cup vegetable shortening | 1 cup yellow cornmeal | 1 cup whole wheat flour |
| 2 tablespoons sugar | 1 tablespoon baking powder | 1/2 teaspoon salt |
| 1-1/2 cups milk | 1 egg, beaten | |
| 1 | Heat shortening in a 10-inch cast-iron skillet for 10 to 15 minutes. While skillet is heating, combine dry ingredients in a mixing bowl. Add milk and egg; mix until blended. Remove skillet from oven adn tilt to coat evenly with the melted shortening. Pour the melted shortening into the cornmeal mixture, and stir well. Pour back into the hot skillet, and bake for 20 to 25 minutes or until a wooden pick inserted into the center comes out clean. |