Cooking Done Light

This quick and easy recipe is a great accompaniment for both breakfast and dinner. Cornbread is a welcome change to whole wheat toast with your omelet or fruit in the morning – and it is so very versatile, that it’s variations are almost endless. For a really savory treat, add some crumbled bacon, shredded low fat cheddar cheese, diced jalapenos, or whole corn kernels to the batter before baking. For a sweeter version, toss in some whole blueberries, a little lemon rind, or poppy seeds – or spread some sweet fruit preserve on the cornbread when it’s still warm out of the oven. With all of these options, and only 106 calories a serving, this cornbread is a must to have on hand.

1/2 cup whole wheat pastry flour

1/2 cup all purpose flour

1 cup cornmeal

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 egg whites

1 cup skim milk

1/4 cup unsweetened applesauce

Preheat oven to 400 degrees and generously spray a 9 inch baking dish with nonstick cooking spray. Set aside.

Combine the flours, cornmeal, sugar, baking powder and salt in a large bowl. In a separate bowl, combine egg whites, milk and applesauce. Stir the wet ingredients into the dry and mix until just moistened.

Pour batter into the prepared baking pan and bake for 15-20 minutes (or until a toothpick inserted near the center comes out clean.) Cut into 6 squares or wedges and serve warm.

Makes 6 servings. Per Serving: 106 calories, 2 g total fat, less than 0.5 g saturated fat, 0 g trans fat, 21 g carbohydrates, 3 g fiber, less than 1 g added sugar, 3 g protein, 198 mg sodium, 46 mg cholesterol