Weight Watchers Homemade yeasy Cornbread
220CALORIES
Ingredients
Uncooked unenriched white cornmeal
1 cup(s), yellow
All-purpose flour
1 cup(s)
Baking powder
2 tsp(s)
Table salt
¾ tsp(s)
Baking soda
½ tsp(s)
Cream style corn
14¾ oz, canned
Low-fat buttermilk
½ cup(s)
Egg white(s)
2 egg white(s), large
Corn oil
⅔ tbsp(s)
Instructions
- 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 centre; 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 centre 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.
