Prep 10 mins
Cook 20 mins
I received an email this morning from a Weight Watchers leader by the name of Cheri Ann Blessum. There were actually 3 recipes. This is one of them.
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 3⁄4 teaspoon table salt
- 1⁄2 teaspoon baking soda
- 1 (14 3/4 ounce) can cream-style corn
- 1⁄2 cup buttermilk
- 2 large egg whites
- 2 teaspoons corn oil
- Preheat oven to 400ºF. 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.
Enjoyed this. Dense and moist cakey cornbread, a little on the salty side. Used a whole egg and baked in a 9 inch square pan for 25 minutes. Middle was raw, so would bake at least 35 minutes next time. This is very lowfat, and serving sizes could be reduced if desired. Thanks for sharing the recipe!
This was pretty good, although I do usually like sweet cornbread. Forgot to tell hubby to add some Splenda to it when he made it. It was really good with some honey drizzled on the top, though, which is just what it needed!
For 8 servings they are big to me. So, it was nice and filling. It was on the heavy side, I guess because of the corn. I will make this again when I am serving a brothy type soup. Thank you for the recipe.