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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: Cuban
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8
Amount Per Serving
Calories 81
% Daily Value**
Total Fat 1g
1%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 1mg
0%
Sodium 229mg
10%
Total Carbohydrate 15g
5%
Dietary Fiber 1g
3%
Sugars 1g
Protein 3g
Vitamin A  2%Vitamin C  0%
Calcium  3%Iron  5%
Potassium  2%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cornbread Croutons

Date Added: July 17, 2009

Ingredients:

1/4 Teaspoon Salt 1 t.
1/2 Cup All-Purpose Flour sifted
1/2 Cup Buttermilk warmed
1/2 Cup Yellow Cornmeal water ground
1/2 Teaspoon Baking Soda (dissolved in a little warm water)
1/4 Cup Egg Substitute liquid
1 Tablespoon Margarine melted
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Directions:

1. These croutons give your salad extra crunch and are a tasty salad topper! Combine first four ingredients in a small bowl, and make a well in the center of mixture.

2. Combine buttermilk, egg substitute, and margarine, and add to dry ingredients, stirring until just moistened.

3. Spread batter into an 8 inch square pan coated with cooking spray.

4. Bake at 450 degrees for 10 to 12 minutes until lightly browned.

5. Let cool. Cut into 1/2 inch cubes and arrange in single layer in a 15 x 10 x 1 inch jellyroll pan.

6. Coat cubes with cooking spray and bake at 350 degrees for 12 to 15 minutes or until lightly browned.

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Dietary Notes:
This recipe is low-fat with 0.75g per serving, low-saturated fat with 0.25g per serving and low-cholesterol with 1.38mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten, Corn allergies.
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