Tuesday, August 28, 2007

Gloria’s Healthy Cornbread

This recipe has less fat and calories than regular cornbread, without sacrificing taste or texture. My cornbread always gets rave reviews at Carolina Sauce Company cookouts, and guests never figure out that it's a healthier version of traditional cornbread. Go ahead and make it for your Labor Day barbecue or block party, and let us know what you think!

1 can (8 ¾ oz) cream-style yellow corn
1 cup (8 oz) low-fat or fat-free sour cream or plain yogurt
½ cup Egg Beaters® egg substitute (or another brand of egg substitute equivalent to two whole eggs)
¼ cup vegetable oil
1 cup self-rising cornmeal
2 Tbs plain or all-purpose flour (for a healthier cornbread, use whole wheat flour)
2 tsp baking powder
½ tsp salt
Optional: ½ cup shredded sharp cheddar cheese
Optional: 1 to 2 jalapenos, sliced into thin rings or finely diced (for a hot & spicy cornbread)

Preheat oven to 400 degrees. While oven is heating, grease an 8 to 10 inch cast-iron skillet, and place well-greased skillet in the oven while it preheats. Combine corn, sour cream or yogurt, eggs or egg substitute and oil, beat well. In a separate large bowl, combine cornmeal, flour and salt (don’t sift). Stir in the corn mixture (and optional cheese and jalapenos, if used). Add the baking powder at the very end and stir in just enough to mix. Carefully remove the hot skillet from the oven and pour in the batter (it will sizzle and the edges should develop a nice brown “crust”). Bake at 400 degrees for about 30 minutes or until a toothpick inserted in the middle comes out clean.

Zestfully yours,

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