Low Fat Double Cornbread With Stevia & Yogurt

My mom makes a delicious double cornbread, and I wanted to make some last night but I knew I didn't have all the right ingredients so I improvised this one a bit. It came out moist and I was really pleased! Note: I ran out of regular flour so I used chickpea flour for part of this recipe, but you can also just use regular flour for the whole thing and skip the xanthan gum. I also use So Delicious brand coconut milk (50 calories per cup, 5g fat) in a lot of my recipes because I don't drink cow's milk anymore, but I'm sure using regular or 2% milk would be fine.

• Ready In: 40 mins
• Serves: 8
• Yields: 8 slices

Ingredients

• 2  egg whites (If you use liquid egg whites, I used 90 grams)
• 3⁄4 cup light coconut milk
• 1  cup  Greek yogurt, nonfat
• 2  teaspoons white vinegar
• 1⁄2 cup unbleached flour
• 1⁄2 cup chickpea flour (besan flour)
• 1⁄4 teaspoon xanthan gum
• 3⁄4 cup cornmeal
• 1  teaspoon baking soda
• 28  g stevia, blend (I used 8 packets of Truvia brand)
• 3⁄4 teaspoon salt
• 1  cup frozen corn, thawed
•  Pam cooking spray

Directions

1. Spray an 8 or 10" square baking dish with Pam, then preheat the oven to 375 degrees.
2. Mix the first 4 ingredients together in a large bowl.
3. Mix all the dry ingredients together in a medium sized bowl except the corn.
4. Add the dry ingredients to the wet, stir just until moist and then add the corn.
5. Pour immediately into the baking pan and bake 30-35 minutes.