Yield: 12 servings
1 1/4 cups whole grain cornmeal
3/4 cup whole wheat pastry flour
1 tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 cups nonfat or low-fat buttermilk
2 egg whites, lightly beaten
3/4 cup fresh or frozen (thawed) whole kernel corn
1/2 cup shredded nonfat or reduced-fat Cheddar cheese
1 or 2 tbsp. finely chopped jalapeno peppers
1. Combine the cornmeal, flour, sugar, baking powder, and baking soda in a
large bowl, and stir to mix well. Add the buttermilk and egg whites, and stir
just until the dry ingredients are moistened. Fold in the corn, cheese, and
jalapenos.
2. Coat a 10-in.ovenproof skillet (such as cast iron) with nonstick cooking
spray, and spread the batter evenly in the pan. Bake at 350 F. for 25 to 30
minutes, or just until a wooden toothpick inserted in the center of the bread
comes out clean.
3. Remove the bread from the oven, and let it sit for 5 minutes. Cut the bread
into wedges, and serve hot.
NUTRITIONAL FACTS (PER SERVING)
Calories: 106, Fat: 0.8 g, Protein: 5.5 g, Cholesterol: 2 mg, Fiber: 2.1 g,
Sodium: 202 mg
From SECRETS OF FAT-FREE COOKING by Sandra Woodruff, RD
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