Weight Watchers Cornbread
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
1 8 x 8 inch pan
- Serves:
- 8
ingredients
- 236.59 ml yellow cornmeal
- 236.59 ml all-purpose flour
- 9.85 ml baking powder
- 3.69 ml table salt
- 2.46 ml baking soda
- 418.15 g can cream-style corn
- 118.29 ml buttermilk
- 2 large egg whites
- 9.85 ml corn oil
directions
- 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.
Reviews
-
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!
see 3 more reviews
RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey