Light Pumpkin Cornbread

Not your everyday cornbread. This sweet pumpkin cornbread had a nice light middle which when paired with honey butter and coffee made it a nice breakfast this morning.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 3⁄4 cup self rising flour
• 3⁄4 cup cornmeal
• 1⁄4 cup  Splenda brown sugar blend (can use regular brown sugar)
• 2  teaspoons baking powder
• 1  teaspoon pumpkin pie spice
• 16  ounces pumpkin puree (plain)
• 1⁄3 cup  fat free Greek yogurt (plain)
• 1⁄2 cup  egg white

Directions

1. Pre heat oven to 350 F and grease a 9 x 9 glass baking pan.
2. In large bowl whisk together flour, corn meal, brown sugar blend, baking powder, and pie spice. Set aside.
3. In another bowl whisk together egg whites, yogurt and pumpkin puree. Add to dry ingredients and whisk till all are blended.
4. Pour into greased pan and bake for about 35-45 minutes or until tooth pick comes out clean.
5. Let rest 10 minutes in pan before cutting and serving.