Serving 1/16th of recipe
1 1/2 cups cornmeal
1 1/2 cups unbleached white flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 cup sugar
1/2 cup Eggbeaters or egg whites
1 1/2 cups skim milk
1 small onion, chopped
1/2 c corn kernels or creamed corn
1/2 cup nonfat plain yogurt
Preheat the oven to 400. Place a greased 9-10″ cast iron skillet in the oven as well.
Mix the dry ingredients in a small bowl. In a larger bowl mix the wet ingredients, then mix in the dry until just combined.
Pour batter into the hot skillet and bake 30-35 minutes.
*This recipe works just as well in a 9×13 pan. Cooking time will be about 40 minutes and there is no need to preheat the pan. Preheating the skillet gives the cornbread a nice crispy crust.