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Corn Bread

Corn bread

5
Points®
Total Time
50 min
Prep
10 min
Cook
20 min
Serves
8
Difficulty
Easy
This lightened-up corn bread makes a great side dish for chili, soups, and stews. Add diced hot peppers to the batter for some heat.

Ingredients

Cooking spray

4 spray(s)

Yellow cornmeal

1 cup(s)

All-purpose flour

1 cup(s)

Baking powder

2 tsp

Table salt

¾ tsp

Baking soda

½ tsp

Creamed corn

14¾ oz, canned

1% low fat buttermilk

½ cup(s)

Egg whites

2 large

Corn oil

⅔ Tbsp

Instructions

  1. Preheat the oven to 400°F. Coat an 8-inch square cake pan with cooking spray.
  2. In a large bowl, combine the cornmeal, flour, baking powder, salt, and baking soda. Mix well with a fork, then make a well in the center; set aside.
  3. In a medium bowl mix the creamed corn, buttermilk, egg whites, and oil until blended. Fold this mixture into the dry ingredients; mix until blended. Pour the batter into the prepared pan and smooth the top.
  4. Bake until a wooden pick inserted near the center comes out clean, about 20 minutes. Cool in the pan on a wire rack for 10 minutes. Remove from the pan; cool completely before cutting into 8 squares.
  5. Serving size: 1 square

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