CornBread (WW)

Was POINTS® value of 5Now POINTS® value of 3Servings 8Preparation Time 10 minCooking Time 20 minLevel of Difficulty Easybreakfast Our renovated Corn Bread makes the perfect side dish for chili, soups and stews. It's such a delicious and healthy treat, you'll love it topped with preserves for breakfast, too.


Ingredients

1 cup uncooked cornmeal, yellow
1 cup all-purpose flour
2 tsp baking powder
3/4 tsp table salt
1/2 tsp baking soda
14 3/4 oz cream-style corn, canned
1/2 cup buttermilk
2 large egg white(s)
2 tsp corn oil


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 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.


Chef Tips
We renovated Corn Bread by:
Using egg whites instead of whole eggs.
Replacing whole milk with naturally-low-in-fat buttermilk.
Cutting back on the amount of oil.
Adding sweet creamed corn to eliminate the need for lots of sugar.