Garden Veggie Corn Bread
Nonstick cooking spray
cup yellow cornmeal
tablespoons snipped fresh chives
teaspoons baking powder
cup fat-free milk
cup coarsely shredded carrots (2 to 3 small)
cup finely chopped red sweet pepper
- Preheat oven to 400 degrees F. Lightly coat a 2-quart square baking dish with nonstick cooking spray; set aside. In a large bowl stir together cornmeal, flour, chives, baking powder, and salt; set aside.
- In a medium bowl whisk together eggs, milk, and honey. Add egg mixture all at once to flour mixture; stir just until moistened. Fold in carrots and sweet pepper. Pour batter into prepared baking dish.
- Bake for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 20 minutes. Serve warm.
Nutrition Facts(Garden Veggie Corn Bread)
- Per serving:
- 139 kcal cal.,
- 1 g fat
- (0 g sat. fat,
- 48 mg chol.,
- 328 mg sodium,
- 31 g carb.,
- 2 g fiber,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet