Difference between revisions of "Mandarin Orange Corn Bread"
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* 1 can economy [[mandarin orange]] slices | * 1 can economy [[mandarin orange]] slices | ||
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# Grease an 8x8x2 inch pan. | # Grease an 8x8x2 inch pan. | ||
# Mix together well, stirring so that [[orange]] slices break apart. | # Mix together well, stirring so that [[orange]] slices break apart. | ||
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* exchanges: 1 starch, ½ fat | * exchanges: 1 starch, ½ fat | ||
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[[Category:Diabetic-Friendly Recipes]] | [[Category:Diabetic-Friendly Recipes]] | ||
[[Category:Cornbread Recipes]] | [[Category:Cornbread Recipes]] | ||
Latest revision as of 14:11, 15 July 2012
Description
Submitted by Dick Miale
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ⅓ tsp salt
- ¾ cup sugar
- 4 tsp baking powder
- 2 eggs
- ½ cup melted margarine
- 1 cup 2 % skim milk
- 1 tsp orange extract
- 1 can economy mandarin orange slices
Procedures
- Grease an 8x8x2 inch pan.
- Mix together well, stirring so that orange slices break apart.
- Pour mixture into pan.
- Bake at 425°F for 30 minutes, or until a toothpick inserted in the center comes out clean.
Nutritional information
Serving size: 3" square
- exchanges: 1 starch, ½ fat
