Corn Bread
breakfast
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Was POINTS® Value: 5
Now POINTS® Value: 3
Servings: 8
Preparation Time: 10 min
Cooking Time: 20 min
Level of Difficulty: Easy
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| Our renovated Corn Bread makes the perfect side dish for chili, soups and stews. It's such a delicious and healthy treat, you'll love it topped with preserves for breakfast, too. |
Ingredients
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1 cup(s) uncooked cornmeal, yellow
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1 cup(s) all-purpose flour
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2 tsp baking powder
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3/4 tsp table salt
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1/2 tsp baking soda
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14 3/4 oz cream-style corn, canned
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1/2 cup(s) buttermilk
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2 large egg white(s)
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2 tsp corn oil
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Instructions
- Preheat oven to 400ºF. Coat an 8-inch square cake pan with cooking spray.
- 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.
- 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.
- 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.
Chef Tips- We renovated Corn Bread by:
- Using egg whites instead of whole eggs.
- Replacing whole milk with naturally-low-in-fat buttermilk.
- Cutting back on the amount of oil.
- Adding sweet creamed corn to eliminate the need for lots of sugar.
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