Moosewood Restaurant Almost Fat-Free Cornbread

We are trying to cook healthier this year. This cornbread uses cooked pumpkin, squash or sweet potato puree. A 4 oz. or 41/2 oz. jar of baby food (check to make sure it is just puree) works well in this recipe. This gives the cornbread a deep golden color.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 2  tablespoons brown sugar
• 2  egg whites
• 3⁄4 cup nonfat yogurt or 3⁄4 cup buttermilk
• 1⁄2 cup pumpkin puree or 1⁄2 cup sweet potatoes or 1⁄2 cup  winter squash
• 1  cup cornmeal
• 1  cup unbleached white flour
• 1⁄2 teaspoon salt
• 1  tablespoon baking powder

Directions

1. Preheat oven to 350°F
2. Prepare an 8 inch square baking pan with cooking spray.
3. In a large bowl, beat the brown sugar, egg white, yogurt or buttermilk, and pumpkin until frothy.
4. Sift the cornmeal, flour, salt and baking powder into the mixing bowl.
5. Gently fold the dry ingredients into the wet ingredients until just mixed.
6. Pour the batter into the oiled pan and bake, uncovered for 20 to 25 minutes.