Delicious cornbread, and the texture was great. I used whole wheat flour, and the bread still came out soft and fluffy. Used 2 large eggs instead of 3 egg whites, 2% milk, and 2% yogurt instead of fat-free version, which definitely gave the cornbread a richer taste. Served it with homemade kale, potato and white navy bean soup. A delicious and hearty meal.
YIELD
12 servingsPREP
15 minCOOK
15 minREADY
30 minIngredients
Directions
Heat oven to 425 degrees F. Spray 9 inch square pan with nonstick cooking spray.
In a large bowl, combine flour, sugar, baking powder, salt, In a small bowl combine egg whites, milk and yogurt; mix well.
Add egg white mixture to dry ingredients. Stir just until dry ingredients are moistened. Batter will be lumpy. Pour into spray-coated pan.
Bake for 14 to 17 minutes or until top is light golden. Cut into squares and serve warm.
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