Corn Bread
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Uncooked unenriched white cornmeal
1 cup(s)
All-purpose flour
1 cup(s)
Baking powder
2 tsp
Table salt
0.75 tsp
Baking soda
0.5 tsp
Cream style corn
14.75 oz
1% low-fat buttermilk
0.5 cup(s)
Egg whites
2 large
Corn oil
0.667 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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