Moosewood-Restaurant-Almost-Fat-Free-Cornbread0.jpg

INGREDIENTS

  • 2 tablespoons brown sugar
  • 2egg whites
  • 3/4 cup nonfat yogurt or buttermilk
  • 1/2 cup pumpkin puree or sweet potatoes or winter squash
  • 1 cup cornmeal
  • 1 cup unbleached white flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder

DIRECTIONS

  1. Preheat oven to 350°F
  2. Prepare an 8 inch square baking pan with cooking spray.
  3. In a large bowl, beat the brown sugar, egg white, yogurt or buttermilk, and pumpkin until frothy.
  4. Sift the cornmeal, flour, salt and baking powder into the mixing bowl.
  5. Gently fold the dry ingredients into the wet ingredients until just mixed.
  6. Pour the batter into the oiled pan and bake, uncovered for 20 to 25 minutes.