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    Fluffy Corn Bread


    Source of Recipe


    ww

    Recipe Introduction


    8 servings
    2 points each

    List of Ingredients




    1 egg -- separated
    1 egg white
    1/4 teaspoon cream of tartar
    2/3 cup all-purpose flour
    1/3 cup yellow cornmeal
    2/3 cup skim milk
    1 tablespoon vegetable oil
    1-1/2 teaspoons baking powder
    1-1/2 teaspoons chopped fresh cilantro
    1/4 teaspoon salt
    1/4 teaspoon ground cumin
    Whole cilantro leaves -- if desired

    Recipe



    Heat oven to 425F. Spray round pan, 8 × 1 1/2 inches, with nonstick cooking spray. Beat the 2 egg whites and the cream of tartar in medium bowl with electric mixer on high speed until stiff but not dry.

    Mix egg yolk, flour, cornmeal, milk, oil, baking powder, cilantro, salt and cumin in medium bowl; beat vigorously 30 seconds. Fold cornmeal mixture into egg whites. Pour into pan.

    Place cilantro leaves on batter. Sprinkle with additional cornmeal. Bake 15 to 20 minutes or until golden brown. Cut into wedges. Serve warm.


    8 servings
    2 points each



    One serving equals: 92 Calories; 2g Fat (24.6% calories from fat); 3g Protein; 14g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 183mg Sodium. ++++ Exchanges: 1 Starch; 1/2 Fat

 

 

 

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