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Sunday, September 19, 2010


WEIGHT WATCHERS CORNBREAD (from http://www.laaloosh.com/)

Serves: 8
Points: 3

1 c. uncooked cornmeal, yellow
1 (14-oz.) can of creamed corn
2 tsp. baking powder
1 c. all-purpose flour
1/2 tsp. baking soda
2 packets of Splenda sweetener
1 tsp. table salt
1/2 c. reduced fat buttermilk
2 large egg whites
2 tsp. corn oil

Preheat oven to 400ºF. Coat an 8-inch square cake pan with non-fat cooking spray (I prefer the butter flavored kind). Combine cornmeal, flour, baking powder, Splenda, salt and baking soda in a large bowl. Mix well with a fork and set aside. Combine creamed corn, buttermilk, egg whites and oil in a medium bowl; mix until blended. Fold mixture into dry ingredients and blend. Pour batter into prepared pan. 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 and let cool completely. Cut into 8 squares.