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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.


• 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.

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