I like corn bread, but most corn bread recipes are not low cholesterol, so here is my adaption. The can of corn makes the cornbread moister when cooking.
- 1 C Corn Meal
- 1 C Flour
- 1/4 C Sugar
- 4 t baking powder
- 1/2 t Salt
- 1 C Soy Milk
- 1/4 C Egg Whites
- 1/4 C Vegetable Oil
- 1 Can Corn.
Preheat oven to 425
In large bowl, combine corn meal, flour, sugar baking power and salt and mix. Then add milk egg and oil. Beat until fairly mixed, about 1 minute. Add can of corn and fold in. Bake in sprayed 8″ square baking pan for 20 to 23 minutes, until wooden pick comes out clean.