I wanted a corn bread recipe that avoids using an abundant amount of oil and sugar, as many versions do. This recipe does just that, and uses whole-wheat flour for increased fiber content. If you prefer your corn bread a little sweeter, serve with a small amount of warm honey.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients:
- 1 1/2 cups cornmeal
- 1 1/2 cups whole-wheat flour
- 2 Tbsp sugar
- 1 1/2 Tbsp baking powder
- 3/4 tsp salt
- 3 egg whites
- 1 1/2 cups low-fat buttermilk
- 3 Tbsp canola oil
Preparation:
1. Preheat the oven to 400º.
2. In a large bowl, stir together the corn meal, whole-wheat flour, sugar, baking powder, and salt.
3. Whisk the egg whites together in a medium-sized bowl. Add the buttermilk and canola oil to the egg whites.
4. Add the egg white mixture to the corn meal mixture, and stir together until the dry ingredients are moistened.
5. Spray a 9x13-inch baking pan with cooking spray, and pour the batter into the pan.
6. Bake for 20 minutes, or until a wooden pick inserted in the middle of the bread comes out clean.
Serves 16
Per Serving Calories 135, Total Fat 3g, Cholesterol 1mg, Sodium 282mg, Pro 10g, CHO 19g, Fiber 1.5g
