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VITAMIN RICH CORNBREAD
1 cup loosely packed spinach leaves
3 green onions, trimmed
¼ medium red pepper
1 jalapeño, seeded
1¼ cups unsifted all-purpose flour
¾ cup yellow cornmeal
¼ cup sugar
2 tsp. baking powder
½ tsp. salt
Skim milk
¼ cup vegetable oil
2 egg whites, beaten
Process spinach, green onions, red pepper and jalapeño through juice extractor.
Set aside juice and pulp.
In a large bowl, combine flour, cornmeal, sugar, baking powder and salt.
Combine reserved vegetable juice with skim milk to make 1 cup. Add to dry
ingredients with oil, egg whites and reserved pulp.
Stir until all dry ingredients are moistened. Spoon into a greased 8”or 9” square
baking pan. Bake in a preheated oven at 400ºF until lightly browned and toothpick
inserted into the center comes out clean.
Serve warm.
Makes about 9 servings.
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