FOOD FOR THE BODY

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.