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LOW FAT LOW CHOLESTEROL LOW SODIUM CORNBREAD takes 10 minutes to prepare.

LOW FAT LOW CHOLESTEROL LOW SODIUM CORNBREAD takes 20 minutes to cook.

LOW FAT LOW CHOLESTEROL LOW SODIUM CORNBREAD makes 12 servings.

The ingredients for LOW FAT LOW CHOLESTEROL LOW SODIUM CORNBREAD are:

1 cup Yellow Cornmeal
1 cup Wheat flour, white, bread, enriched
2 Tbsp Splenda Sugar Blend for Baking
2 tsp baking powder (low-sodium or sodium free)
1/2 tsp Salt substitute

6 Tbsp All Whites Liquid Egg White
1 cup Milk, nonfat (skim milk)
1/4 cup Applesauce, unsweetened

Here is how you make LOW FAT LOW CHOLESTEROL LOW SODIUM CORNBREAD:

In a large bowl, combine the flour, cornmeal, Splenda, baking powder and salt substitute. In a small bowl, combine the egg whites, milk and applesauce. Stir into dry ingredients just until moistened.Pour into a 9-in. square (or round) baking pan coated with cooking spray. Bake at 400? for 15-20 minutes or until a toothpick inserted near the center comes out clean. Remove from pan to wire rack. Serve warm.Serving Size: Makes 12 servingsNumber of Servings: 12Recipe submitted by SparkPeople user CAPEVAPE.

The nutritional information for LOW FAT LOW CHOLESTEROL LOW SODIUM CORNBREAD is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 102.0

• Total Fat: 0.6 g
• Cholesterol: 0.4 mg
• Sodium: 25.7 mg
• Total Carbs: 20.1 g
• Dietary Fiber: 1.1 g
• Protein: 3.7 g