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    Blueberry Cornbread

    Source of Recipe

    Jyl Steinback

    List of Ingredients

    • 1/2 cup egg substitute
    • 2 large egg whites
    • 3/4 cup sugar
    • 1/4 cup applesauce
    • 1/2 cup nonfat vanilla yogurt
    • 2 tbsp orange juice
    • 1 cup yellow cornmeal
    • 1/2 cup all-purpose flour
    • 1 1/4 tsp baking powder
    • 1/2 tsp baking soda
    • 1 1/2 cups blueberries


    1. Preheat oven to 350 degrees F. Spray 8- or 9-inch-square baking dish with cooking spray. Combine egg substitute, egg whites, sugar, applesauce, yogurt and orange juice in medium bowl; mix until blended smooth. Combine cornmeal, flour, baking powder and baking soda in plastic bag; shake until ingredients are mixed. Gradually add flour mixture to egg mixture; mix until blended. Fold in blueberries. Spoon batter into prepared baking dish and bake 23 to 25 minutes, until toothpick inserted in center comes out clean. Cool to room temperature. Cut cornbread into squares; wrap in freezer wrap and store in freezer bag. To serve, remove as many squares as needed. Microwave 30 to 45 seconds per square on Low and serve with honey or preserves if desired.

    Final Comments

    Nutrition per serving: cals 199, fat .5g, carbs 45g, protein 5g, chol <1mg, dietary fiber 2g, sodium 148mg




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