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Guilt-Free Cornbread Recipe


1 1/2 cups all-purpose flour

1 egg, beaten

1 teaspoon salt

1 dash ground black pepper

1 (10.5 ounce) can condensed cream of mushroom soup

1 (5 ounce) can peas with juice

1 (5 ounce) package cornbread mix

1 large baking dish, extended top

2 eggs, beaten

4/5 cup dry milk powder

2 tablespoons butter

1/2 cup cold water


Preheat oven broiler. Stir together flour, egg and salt and set aside. In a large bowl, cream together the egg, salt and pepper. Beat in the flour mixture, then stir in the soup and peas. Mix half way through the flour mixture, then fold in the bread and pan distribution face-up to combine the wet and dry ingredients.

Preheat oven to 350 degrees F (175 degrees C).

Stir egg mixture into the center of the prepared baking pan. Bake for 45 minutes. Remove from oven and stir in milk and meat. Stir thoroughly and sprinkle on potatoes with green beans, chicken broth and 1 teaspoon of butter.