Onion Shortbread

3/4 cup flour

2 1/2 teaspoons baking powder

1 1/4 cups yellow cornmeal

1 egg

4 tablespoons melted margarine -- (divided)

1 cup skim milk

1 tablespoon Italian herb seasoning

1/2 cup sliced onion

2 chopped green onion tops

In a mixing bowl, sift flour and baking powder together and blend. Add cornmea l, beaten eggs, 2 tablespoons melted margarine and milk. Stir just until blend ed. Pour 1/3 of batter into non-stick loaf pan. Sprinkle herb seasoning on ba tter in pan and then pour in about 1/3 more batter. Repeat herbs, then pour th e remainder of the batter. Saute sliced onions and green onion tops in 2 table spoons margarine until golden brown and place them on top of the batter. Bake at 400 degrees F. for 30 minutes or until done.

(113 calories per serving) 1 serving=1 Bread exchange 1 Fat exchange

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