Sunday, October 3, 2010

Best. Cornbread. Ever.

I swear you'd never know this has almost zero fat in it. So moist and yummy.

Adapted from Moosewood Restaurant Low-Fat Favorites

2 Tbsp light brown sugar
2 egg whites
6-oz cup Lite-n-Fit vanilla yogurt (non-fat) or similar
1/2 c pureed pumpkin (book suggests sweet potato or butternut squash are other options)
(1 T canola oil - optional, but I find it really makes a difference)
1 c cornmeal
1 c white flour
1/2 tsp salt
1 Tbsp baking powder
1 tsp baking soda

1. Heat oven to 350
2. Spray 8" or 9" square baking pan with non-stick spray (butter-flavored Pam works really well)
3. In a large bowl, beat the brown sugar, egg whites, yogurt, pumpkin, and oil with a beater until frothy
4. Sift in the rest of the ingredients (cornmeal through baking soda) into the mixing bowl, then gently combine until fully mixed
5. Pour batter into the baking pan and bake, uncovered, for 20-25 minutes, until a knife inserted in the center comes out clean.

Nutrition per 3 oz serving (makes about 8-9 servings):
156 calories
5.5 g protein
.5 g fat (without canola oil)
1.4 g fiber

No comments:

Post a Comment

Thanks for your comment. Please note that comments are read and reviewed before being approved and posted, to prevent spam or other inappropriate messages from appearing on this site.