Tuesday, November 9, 2010

Lighter sweet country cornbread

This isn't your mother's cornbread. And it isn't my mother's cornbread. But it is, by far, the best cornbread I have ever had.

This recipe is from The Dash Diet for Hypertension by Thomas Moore, M.D.  Dash is an acronym for dietary approaches to stop hypertension and is an eating plan my doctor recommended to help manage my on-going battle with high blood pressure. (Thank you, Daddy, for the gift of hypertension.)

Here's what you'll need to make this delicious Southern comfort food:

1 cup skim milk
2 tablespoons margarine, melted
2 egg whites
1 1/4 cups yellow cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar (I use Splenda)
1 tablespoon low-sodium baking powder

Preheat the oven to 400 degrees F. Grease the bottom and sides of an iron skillet, muffin tins, or an 8 x 8-inch pan with cooking spray.

In a large stainless steel mixing bowl, beat the milk, margarine, and egg whites together. Add the cornmeal, flour, sugar, and baking powder all at once and stir just until moistened. The batter will be lumpy.

Pour the batter into the skillet, tins, or pan and bake for 20 to 25 minutes or until golden brown and toothpick inserted in the center comes out dry.


12 servings - 144 calories, 2 fat grams, 45 mg. sodium per serving