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