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Sarah Olliges

Serves 16
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.

Calories: 120
Fat:  0.6g