3 large eggs, beaten
1 cup milk
1/2 cup butter, melted
1 1/2 cups
1/2 cup yellow cornmeal
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 teaspoon chopped fresh rosemary
HEAT oven to 400°F. Coat 9-inch square baking pan with no-stick cooking spray.
BEAT eggs in medium bowl. Stir in milk, butter, flour, cornmeal, sugar, baking powder and salt. Stir until flour is moistened. Stir in rosemary. Pour into prepared pan.
BAKE 22 to 25 minutes or until toothpick inserted in center comes out clean. Cut into squares. Serve warm.
Serving Size (1/9 of recipe), Calories 270 (Calories from Fat 110), Total Fat 13g (Saturated Fat 7g, Trans Fat g), Cholesterol 90mg, Sodium 480mg, Total Carbohydrate 32g (Dietary Fiber 1g, Sugars 9g), Protein 6g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.