Preparation:
In a large bowl, sift the dry ingredients together. Add the beaten egg and skim milk; mix well.
Into 12x8-inch pan, which has been sprayed with a nonstick vegetable coating, pour the corn bread dough.
Bake at 425F for 25 minutes, or until a toothpick inserted in the center comes out clean. Cut into 12 squares and serve warm. |
