CORNBREAD
This take on traditional cornbread is moist, delicious, and a great heart healthy choice! It substitutes whole milk for fat-free or low-fat buttermilk, and butter for tub margarine. This helps you cut back on fat and cholesterol.
Ingredients
- 1 cup cornmeal
- 1 cup flour
- 1⁄4 cup honey
- 1 teaspoon baking powder
- 1 cup fat-free or low-fat (1%) buttermilk
- 1egg
- 1⁄4 cup regular tub margarine
- Nonstick cooking spray (to coat baking pan
Directions
Preheat oven to 350 degrees F. Mix together cornmeal, our, sugar, and baking powder. In another bowl, combine buttermilk and egg. Beat lightly. Slowly add buttermilk and egg mixture to the dry ingredients. Add margarine and mix by hand or with a mixer for 1 minute. Spray nonstick cooking spray to coat an 8×8 inch baking dish. Bake 20 to 25 min
CRISPY OVEN BAKED CHICKEN
A heart healthy take on fried chicken. This chicken is baked, not fried, and only a small amount of oil is used to coat the pan. With the special batter on the chicken, your taste buds will not be deprived of a great tasting soul-food-inspired chicken dish.
- 1 teaspoon poultry seasoning
- 1⁄2 cup fat-free milk or buttermilk
- 11⁄2 tablespoons onion powder
- 11⁄2 tablespoons garlic powder
- 2 teaspoons black pepper
- 2 teaspoons dried hot pepper, crushed
- 1 teaspoon ground ginger
- 1 cup corn flakes, crushed or breadcrumbs
- 8 pieces skinless chicken (4 breasts, 4 drumsticks)
- 1⁄4 teaspoon paprika
- Nonstick cooking spray (use to coat baking pan)
Directions
Cover with aluminum foil and bake 40 minutes. Remove foil and continue baking for an additional 30 to 40 minutes or until the meat can easily pulled away from the bone with a fork. The drumsticks may require less baking time than the breasts. Crumbs will form a crispy “skin.”
Do not turn chicken during baking
You don’t have to stop enjoying your favorite soul food recipes. Just limit the frequency, monitor your portion sizes and make sure you get creative with removing the excess fat, sodium and cholesterol when preparing it. Enjoy!