Corn Bread

Prep Time
10 min
Cook Time
20 min
Recipe Details
  • 1 cup(s) uncooked unenriched white cornmeal, yellow
  • 1 cup(s) all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp table salt
  • 1/2 tsp baking soda
  • 14 3/4 oz cream style corn, canned
  • 1/2 cup(s) low-fat buttermilk
  • 2 large egg white(s)
  • 2/3 Tbsp corn oil
  1. Preheat oven to 400ºF. Coat an 8-inch square cake pan with cooking spray.
  2. Combine cornmeal, flour, baking powder, salt and baking soda in a large bowl. Mix well with a fork, then make a well in the center; set aside.
  3. Combine creamed corn, buttermilk, egg whites and oil in a medium bowl; mix until blended. Fold mixture into dry ingredients; mix until blended. Pour batter into prepared pan and smooth the top.
  4. Bake until a wooden pick inserted near the center comes out clean, about 20 minutes. Allow to cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely before cutting into 8 squares.

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