HERE IS THE CORN BREAD RECIPE..sooooo good..albeit i like my cb a bit sweeter than this one was, but i suppose you could add some honey or sweetner to it if you like..but it was MOIST and the servings were huge, i thought..for only 3 pts..it was a HIT!
1 cup(s) uncooked cornmeal, yellow
1 cup(s) all-purpose flour
2 tsp baking powder
3/4 tsp table salt
1/2 tsp baking soda
14 3/4 oz cream-style corn, canned
1/2 cup(s) buttermilk
2 large egg white(s)
2 tsp corn oil
* Preheat oven to 400ºF. Coat an 8-inch square cake pan with cooking spray.
* Combine cornmeal, flour, baking powder, salt and baking soda in a large bowl. Mix well with a fork, then make a well in the center; set aside.
* Combine creamed corn, buttermilk, egg whites and oil in a medium bowl; mix until blended. Fold mixture into dry ingredients; mix until blended. Pour batter into prepared pan and smooth the top.
* Bake until a wooden pick inserted near the center comes out clean, about 20 minutes. Allow to cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely before cutting into 8 squares.
ENJOY!!!
...as in pictures of our derrieres! Brave I know, but I figure they'll be shrinking soon enough, so what the heck.
)
