Cornbread

• 1 1/3 c. flour
• 2/3 c. cornmeal
• 1 tsp. salt
• 3 1/2 tsp. baking powder
• 1/2 c. sugar
• 2 eggs
• 1 c. milk
• 1/3 c. oil
• Mazola no stick corn oil cooking spray
• 1 1/2 c. flour
• 1/3 c. sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 2 egg whites
• 2 large ripe bananas, well mashed
• 1/4 c. skim milk
• 1/3 c. Karo light or dark corn syrup

1. Preheat oven to 400u0b0.
2. Spray 12 (2 1/2-inch) muffin cups with cooking spray.
3. In a medium bowl, combine flour, sugar, baking powder, salt and cinnamon.
4. In large bowl, using a fork or wire whisk, beat egg whites lightly.
5. Stir in mashed bananas, milk and corn syrup.
6. Add flour mixture; stir until well blended.
7. Spoon into prepared muffin cups.
8. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
9. Cool in pan 5 minutes.
10. Remove; cool on wire rack.

flour, cornmeal, salt, baking powder, sugar, eggs, milk, oil, corn oil, flour, sugar, baking powder, salt, cinnamon, egg whites, bananas, milk, light

Taken from www.cookbooks.com/Recipe-Details.aspx?id=833526 (may not work)