Almost Fatfree Cornbread Recipe

• 2 Tbsp. brown sugar
• 2 x egg whites or possibly 1/4 c. Egg Beaters
• 3/4 c. nonfat plain yogurt, or possibly buttermilk
• 1/2 c. cooked pumpkin or possibly winter squash or possibly sweet potato
• 1 c. cornmeal
• 1 c. unbleached all-purpose flour
• 1/2 tsp salt
• 1 Tbsp. baking pwdr

1. Preheat the oven to 350F.
2. Prepare an 8 inch square pan or possibly a 9 inch round pan with cooking spray.
3. In a large bowl, beat the brown sugar, egg, yogurt, and pumpkin till frothy.
4. Sift the cornmeal, flour,salt, and baking pwdr into the mixing bowl.
5. Gently fold the dry ingredients into the wet ingredients till just mixed.
6. Spread the batter into the pan, and bake for 20 - 25 min or possibly till a toothpick inserted in the middle comes out clean.
7. Variation: For a lighter texture, add in 1/4 c. canola oil and 1 egg yolk to the wet ingredients.

brown sugar, egg whites, nonfat plain yogurt, pumpkin, cornmeal, flour, salt, baking pwdr

Taken from cookeatshare.com/recipes/almost-fatfree-cornbread-64161 (may not work)