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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is an adopted recipe and is a lowfat twist on southern cornbread. I still prefer my regular skillet cornbread, but if low fat is one of your requirements you might like this one. Ingredients:
1 cup flour |
1 cup cornmeal |
1/4 cup sugar |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup plain nonfat yogurt |
2 egg whites |
Directions:
1. Preheat oven to 400 degrees.
2. Beat egg whites until soft peaks form.
3. Mix dry ingredients together in bowl.
4. Stir in yogurt.
5. Fold in the egg whites.
6. Mix well.
7. Bake at 400 degrees in 8 square or round pan. (I used a cast iron skillet sprayed with cooking spray) for about 20 minutes.
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