Snack

Lemon-Thyme Cornbread is for Snack.

Lemon-Thyme Cornbread takes 10 minutes to prepare.

Lemon-Thyme Cornbread takes 50 minutes to cook.

Lemon-Thyme Cornbread makes 12 servings.

The ingredients for Lemon-Thyme Cornbread are:

1/3 c. all purpose flour
1 cup fine yellow cornmeal
1 tsp baking powder
3/4 tsp kosher salt
3/4 C. egg substitute
1/2 cup sugar
9 tablespoons splenda
1 stick of light butter, melted
1 Tblsp chopped fresh thyme
1 Tblsp lemon zest
2 Tblsp fresh squeezed lemon juice
2 Tblsp pine nuts, toasted and divided
cooking spray
1 Tblsp light butter melted

Here is how you make Lemon-Thyme Cornbread:

1) Preheat oven to 325.2) Combine flour, cornmeal, baking powder and salt in medium bowl.3) In a large bowl beat egg substitute, sugar and splenda until well blended. Add chopped thyme, lemon zest, lemon juice and flour. Beating on low speed until combined. 4) Add 1 tblspoon of chopped pine nuts. 5) Pour into sprayed 9"5" loaf pan.6) sprinkle the remaining pine nuts on top, without chopping. 7) Bake at 325 for 30 minutes. 8) drizzle with melted butter and continue to bake for 20 minutes or until a toothpick comes out clean. Makes 12 servings. Number of Servings: 12Recipe submitted by SparkPeople user RUN_LIFT_EAT.

The nutritional information for Lemon-Thyme Cornbread is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 136.7

• Total Fat: 5.9 g
• Cholesterol: 15.0 mg
• Sodium: 285.8 mg
• Total Carbs: 20.5 g
• Dietary Fiber: 0.9 g
• Protein: 2.9 g