Servings: 18
You’ll need:
2 c. yellow corn meal
2 c. all-purpose flour
7 Tbsp. sugar
7 tsp. baking powder
1 tsp. salt
2 c. low fat milk
2 eggs
1/2 c. canola oil
Non-stick cooking spray
Spray a large cake pan with non-stick cooking spray.
Preheat oven to 425 degrees.
In a very large bowl, combine corn meal, flour, sugar, baking powder and salt. Add milk, egg and oil. Mix all ingredients, until fairly smooth.
Pour into cake pan and bake for about 25-30 minutes, until a wooden toothpick inserted in center comes out clean.
Allow to slightly cool, about 15-20 minutes, before slicing and serving with your favorite soup, chili or meal.
Karen’s Note: Light butter or buttery spray, honey and or sugar free fruit preserves are excellent accompaniments to serve with this corn cake.
You’ll need:
2 c. yellow corn meal
2 c. all-purpose flour
7 Tbsp. sugar
7 tsp. baking powder
1 tsp. salt
2 c. low fat milk
2 eggs
1/2 c. canola oil
Non-stick cooking spray
Spray a large cake pan with non-stick cooking spray.
Preheat oven to 425 degrees.
In a very large bowl, combine corn meal, flour, sugar, baking powder and salt. Add milk, egg and oil. Mix all ingredients, until fairly smooth.
Pour into cake pan and bake for about 25-30 minutes, until a wooden toothpick inserted in center comes out clean.
Allow to slightly cool, about 15-20 minutes, before slicing and serving with your favorite soup, chili or meal.
Karen’s Note: Light butter or buttery spray, honey and or sugar free fruit preserves are excellent accompaniments to serve with this corn cake.
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