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ShareParmesan Corn Bread
Nutrition Facts Per Serving:
- Servings Per Recipe: 12
- Calories: 150
- Protein(gm): 5
- Carbohydrate(gm): 22
- Fat, total(gm): 5
- Cholesterol(mg): 3
- Saturated fat(gm): 1
- Dietary Fiber, total(gm): 2
- Sodium(mg): 241
- Starch(d.e): 2
- Fat(d.e): 1
Diabetic Exchanges
- 1 cup boiling water
- 1/4 cup bulgur
- 1 cup coarse-ground or regular yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fat-free milk
- 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, slightly beaten
- 3 tablespoons olive oil or cooking oil
- 1/3 cup sliced green onions
- 2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
- Olive oil or cooking oil (optional)
- Coarse-ground or regular yellow cornmeal (optional)
1. Preheat oven to 375 degrees F. In a small bowl, pour the boiling water over bulgur; let stand for 5 minutes. Drain. Meanwhile, generously grease and flour a 1-1/2-quart souffle dish or a 9x5x3-inch loaf pan. Set aside.
2. In a large bowl, combine the 1 cup cornmeal, the flour, Parmesan cheese, sugar, baking powder, and salt. Make a well in the center of flour mixture.
3. In a medium bowl, stir together milk, egg product, and the 3 tablespoons oil. Stir in drained bulgur, green onions, and basil. Add bulgur mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
4. Pour batter into prepared dish or pan. If desired, brush top of loaf with additional oil and sprinkle with additional cornmeal. Bake for 45 to 50 minutes for the souffle dish, 40 to 45 minutes for the loaf pan, or until a toothpick inserted near the center comes out clean.* If necessary to prevent overbrowning, cover loosely with foil for the last 10 to 15 minutes of baking. Let cool in dish or pan on wire rack for 10 minutes. Remove from dish or pan. Cool on a wire rack for 30 minutes. Serve warm. Makes 12 servings.
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*Test Kitchen Tip:
Gently make a small opening in the crust with the toothpick before inserting it to test for doneness.
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