WINTER SQUASH CORNBREAD
3/4 cup sugar
1/2 cup canola oil
2 eggs
2 cups plain yogurt, nonfat
1 cup winter squash, cooked and mashed
1 cup canned corn
2 cups flour
2 cups yellow cornmeal
2 teaspoons baking soda
2 teaspoons baking powder, double acting
Directions:
1. In a large bowl, combine wet ingredients.
2. In a separate bowl, combine dry ingredients.
3. Add dry mixture to the wet mixture and stir until combined. Do not over mix.
4. Spoon batter into a 9” x 13” pan that has been sprayed with vegetable cooking spray.
5. Bake for 40-50 minutes in a preheated 350 degree oven until the top is lightly browned and firm in the middle.
Serves 24
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Nutrition Facts |
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| Serving Size: 75g |
% Daily Value |
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| Calories 170 Calories from fat: 45 | |||
| Total Fat 5g |
8% |
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| Saturated Fat 0g |
0% |
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| Cholesterol 20mg |
7% |
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| Sodium 200mg |
8% |
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| Total Carbohydrate 28g |
9% |
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| Dietary Fiber 1g |
4% |
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| Sugars 6g |
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| Protein 4g |
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| Vitamin A 10% Vitamin C 4% | |||
| Calcium 4% Iron 6% | |||
| Percent Daily Values are based on a 2,000 calorie diet. | |||
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