Saturday, May 31, 2008

Eggology Recipe of the Day: Quick Corn Bread

Last weekend we hosted a bbq for some close friends. I whipped up a cornbread that my sister-in-law had made for our family before. It was a heavy (think: rich and dense) cornbread that was tasty, but if you knew what went into it (think: sour cream and butter), you'd wish you only had one small piece. I love my family too much to continue feeding them such a high-fat food. So I went on a search for a made-from-scratch, lowfat cornbread recipe that still tastes great and makes me feel great about what I'm serving my family. Here it is!

Quick Corn Bread

Recipe by Kathleen Daelemans from her show "Cooking Thin" on the Food Network.

1 cup flour
1 cup yellow cornmeal
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon coarse grained salt
1 cup skim milk
1/4 cup canola or vegetable oil
4 tablespoons Eggology egg whites (equivalent to 2 large egg whites), lightly beaten
cooking spray

Heat oven to 400 degrees F.

Spray a 9-inch square baking pan with non-stick cooking spray. Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Set aside.

In a separate smaller bowl, whisk together milk, oil and egg whites. Pour the wet ingredients over the dry and, using a fork, stir until just combined. Do not overmix.

Spread batter evenly in pan and bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cut into squares or triangles and serve immediately.
Visit Eggology's Fresh Ideas Recipe page for a variety of healthy recipes using egg whites!

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