Was POINTS« value of | 5
Now POINTS« value of | 3
Servings | 8
Preparation Time | 10 min
Cooking Time | 20 min
Level of Difficulty | Easy
breakfast | Our renovated Corn Bread makes the perfect side dish for chili, soups and stews. It's such a delicious and healthy treat, you'll love it topped with preserves for breakfast, too.
1 cup uncooked cornmeal, yellow
1 cup all-purpose flour
2 tsp baking powder
3/4 tsp table salt
1/2 tsp baking soda
14 3/4 oz cream-style corn, canned
1/2 cup buttermilk
2 large egg white(s)
2 tsp corn oil
Instructions: 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.
Chef Tips - We renovated Corn Bread by:
Using egg whites instead of whole eggs.
Replacing whole milk with naturally-low-in-fat buttermilk.
Cutting back on the amount of oil.
Adding sweet creamed corn to eliminate the need for lots of sugar.
cblessum on 8/2/2007