1 cup cornmeal
½ cup all-purpose flour (use gluten-free flour for a celiac-friendly recipe)
2 teaspoons baking powder
½ teaspoon baking soda
2 egg whites (or ¼ cup egg substitute)
½ cup fat-free Greek yogurt*
2 Tablespoon canola oil
1 cup creamed corn
Wash hands with soap and water.
Preheat oven to 425°F. If using a muffin tin or pan, coat with non-stick baking spray.
Combine cornmeal, flour, baking powder, and baking soda in a large mixing bowl. Mix well.
In a separate bowl, combine Greek yogurt, egg whites, oil, and creamed corn. Mix well.
Add corn mixture to dry ingredients and stir only enough to dampen the flour.
Spoon batter into a muffin tin or pan. Spray top lightly with baking spray. Bake muffins for 20 minutes, and pan or skillet bread for 25 minutes. Serve warm. Enjoy!
Store cornbread in double-wrapped aluminum foil in a plastic bag at room temperature in a cool, dark place for up to three days or in an airtight container in the refrigerator.
per serving:
Calories: 110
Fat: 3 g
Saturated Fat: 0.5 g
Sodium: 210 mg
Carbohydrate: 18 g
Added Sugar: 0 g
Fiber: 1 g
Protein: 3 g