Light Cornbread

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 1/2 cups cornmeal
• 3 tablespoons all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup nonfat yogurt
• 2 egg whites
• 1 tablespoon vegetable oil

Recipe

• 1 preheat oven to 475 degrees f.
• 2 thin the yogurt with water to make 1 3/4 cup.
• 3 in a mixing bowl, combine the dry ingredients and mix well.
• 4 in another bowl, combine the thinned yogurt and egg whites, beat till well blended, then add it to the dry ingredients and mix the bater till blended thoroughly.
• 5 place the oil in a 9" iron skillet and heat till the oil is hot.
• 6 pour the oil into the batter, stir well, and pour the batter back into the skillet.
• 7 bake in the oven till the cornbread is golden brown, about 20 minutes.
• 8 to serve, turn the skillet upside down on a big plate, remove, and cut the cornbread into wedges.
• 9 (to prepare for cornbread dressing, cool, cut into wedges and freeze until ready to use in recipe. defrost before continuing.).