Our renovated Corn Bread makes the perfect side dish for chili, soups, and stews. Such a delicious treat! You'll love it topped with preserves for breakfast, too.
Uncooked unenriched white cornmeal
1 cup(s), yellow
Cream style corn
14¾ oz, canned
1% low-fat buttermilk
- Preheat the oven to 400°F. Coat an 8-inch square cake pan with cooking spray.
- 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.
- 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.
- 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.
- Serving size: 1 square.