Recipe by: Misty Simon Put a large, heavy, well-seasoned cast-iron skillet into anoven pre-heated to 450 degrees. Sift the dry ingredients together into a large mixing bowl. Set aside. In another bowl, whisk together the buttermilk and cornsyrup until well blended and frothy. Add the skim milk and whisk again. Whisk in the yogurt until just dissolved. Beat the egg whites with an electric mixer until they form stiff peaks. Pour the buttermilk mixture into the flour and blend well, using a wooden spoon. Gently fold in the beaten egg whites. Remove the skillet from the oven and spray 3 times lightyly with the spray. Pour in the batter, return the pan to the oven and bake the corn bread for about 15 minutes, until the edges brown. Serve immediately.
6 servings. Nutrition per serving: 123 calories, 1 g fat
Your 99% Fat Free Skillet Corn Bread is ready. Bon appetit!
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