Corn Bread

Ingredients:

  • 1 cup(s) uncooked cornmeal, yellow
  • 1 cup(s) 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(s) buttermilk
  • 2 large egg white(s)
  • 2 tsp corn oil

Directions:

  1. Preheat oven to 400ºF.
  2. Coat an 8-inch square cake pan with cooking spray.
  3. Combine cornmeal, flour, baking powder, salt and baking soda in a large bowl.
  4. Mix well with a fork, then make a well in the center; set aside.
  5. Combine creamed corn, buttermilk, egg whites and oil in a medium bowl; mix until blended.
  6. Fold wet mixture into dry ingredients; mix until blended.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake until a wooden pick inserted near the center comes out clean, about 20 minutes.
  9. Allow to cool in pan on a wire rack for 10 minutes.
  10. Remove from pan; cool completely before cutting into 8 squares.
  • Servings:  8
  • Calories:
  • Fat:
  • Fiber:
  • WW Points: 3

Permanent link to this article: https://cookbook.atlow.org/2009/09/17/corn-bread/