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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