Toasted Cornbread

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.3 cup egg substitute frozen thawed
• 0.5 cup flour all-purpose
• 1 tablespoon butter melted reduced-calorie
• 0.8 cup nonfat buttermilk 
• 0.3 teaspoon salt 
• 2 tablespoons sugar 
• 0.5 cup cornmeal yellow

Equipment

• bowl
• frying pan
• baking sheet
• oven
• wire rack

Directions

1. Combine first 5 ingredients in a medium bowl. Com-bine buttermilk and egg substitute; add to dry ingredients, stirring just until dry ingredients are moistened.
2. Pour batter into a 9-inch square pan coated with cooking spray.
3. Bake at 350 for 30 minutes.
4. Remove from oven, and let cornbread cool completely on a wire rack.
5. Cut cornbread into 8 rectangles.
6. Place rectangles on a baking sheet; brush with one-half of melted margarine. Broil 3 inches from heat (with electric oven door partially opened) 1 to 2 minutes or until lightly browned. Turn cornbread; brush with remaining melted margarine. Broil 3 inches from heat (with electric oven door partially opened) 1 to 2 additional minutes or until lightly browned.