Who the heck would think there would be LARD in cornbread?!? Is it 1953? Saddened, there was no more Jiffy cornbread mix for me.INGREDIENTS: WHEAT FLOUR, DEGERM-INATED YELLOW CORN MEAL, SUGAR, ANIMAL SHORTENING (CONTAINS ONE OR MORE OF THE FOLLOWING: LARD, HYDROGENATED LARD, PARTIALLY HYDROGENATED LARD), contains less than 2% of each of the following: BAKING SODA, SODIUM ACID PYROPHOSPHATE, SALT, MONOCALCIUM PHOSPHATE, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID.CONTAINS: WHEAT
A number of years ago, I was at a friend's house and he gave me some cornbread his roommate had made. It was delicious, and, it turned out, also lowfat. I got the recipe, and while I rarely make it as lowcal and lowfat as it might be, you certainly can do so and it will still be tasty. I sometimes use buttermilk instead of skim milk, or I use a splash of each. If anyone has any suggestion for how to replace the eggs in this, I'd be interested in trying a vegan version. I'm thinking maybe mashed banana?
If you want to do the lowcal, lowfat version, use whatever margarine product you like, replace the sugar with Splenda™, and use skim milk.
|Local eggs are the only way to go.|