Cornbread
Serves 12
1-1/4 C yellow stone-ground cornmeal
3/4 C all-purpose flour
1 T sugar
1 T baking powder
1 C skim milk
2 egg whites, lightly beaten
1 T canola oil
Mix cornmeal, flour, sugar, and baking powder. Stir in remaining ingredients with a few rapid strokes. Spread batter in a 9 x 9-inch nonstick pan. Bake at 425° for 20 to 25 minutes.
Suggestions
• For muffins, fill 12 muffin cups prepared with paper liners.
• Whole corn kernels and chopped red and green bell peppers can be stirred into the batter.