Light Cornbread

Ingredients

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

Directions

1. 1

   Preheat oven to 475 degrees F.

2. 2

   Thin the yogurt with water to make 1 3/4 cup.

3. 3

   In a mixing bowl, combine the dry ingredients and mix well.

4. 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. 5

   Place the oil in a 9" iron skillet and heat till the oil is hot.

6. 6

   Pour the oil into the batter, stir well, and pour the batter back into the skillet.

7. 7

   Bake in the oven till the cornbread is golden brown, about 20 minutes.

8. 8

   To serve, turn the skillet upside down on a big plate, remove, and cut the cornbread into wedges.

9. 9

   (To prepare for Cornbread dressing, cool, cut into wedges and freeze until ready to use in recipe. Defrost before continuing.).