side dishes

Ingredients

	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

Instructions

• 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 centre; 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 centre 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.

Chef Tips

• We renovated Corn Bread by:
  • Using egg whites instead of whole eggs.
    
    
  • Replacing whole milk with naturally-low-in-fat buttermilk.
    
    
  • Cutting back on the amount of oil.
    
    
  • Adding sweet creamed corn to eliminate the need for lots of sugar.