Low Fat Buttermilk Cornbread

By Diana Rattray

southernfood.about.com

Low Fat Buttermilk Cornbread

Diana Rattray

Using egg whites and just a little canola oil makes this cornbread lighter than most. This is a great cornbread to serve with chili, greens, or beans.

Ingredients:

• 2 tablespoons Canola oil plus 2 teaspoons for the pan
• 2 large egg whites
• 1 1/2 cups water
• 1 3/4 cups cornmeal
• 3/4 cup flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1 to 2 tablespoons sugar, optional
• 6 tablespoons buttermilk powder

Preparation:

Put a 9-inch square baking pan or iron skillet in the oven. Heat oven to 425°.

Combine the 2 tablespoons of oil with egg whites and water; whisk to blend. In a large bowl, combine the cornmeal, flour, baking powder, salt, sugar, if using, and buttermilk powder. Stir in the water and egg mixture until blended.

Add 2 teaspoons of oil to the hot pan and swirl gently to coat the bottom. Pour batter into the pan and bake for about 20 minutes, or until lightly browned.