Double Corn Bread

• Nonstick spray for pan
• 1 cup unbleached white flour
• 1 cup yellow cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup nonfat buttermilk
• 1 cup cream-style corn
• 1 tablespoon maple syrup
• 2 egg whites

1. Preheat oven to 400 degrees.
2. Coat 9-by-9-inch baking pan with nonstick spray.
3. Combine flour, cornmeal, baking powder, salt and baking soda in large bowl.
4. Beat together buttermilk, corn, maple syrup and egg whites.
5. Fold into flour mixture, mixing just until blended.
6. Don't worry about small lumps.
7. Bake for about 20 minutes or until golden brown and toothpick inserted in center comes out clean.
8. Cool slightly in pan and serve warm.

nonstick spray, unbleached white flour, yellow cornmeal, baking powder, salt, baking soda, nonfat buttermilk, creamstyle corn, maple syrup, egg whites

Taken from cooking.nytimes.com/recipes/6457 (may not work)