Emily'S Low-Fat Cornbread - cooking recipe

Ingredients

1 1/2 c. yellow cornmeal
3/4 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
2 c. nonfat buttermilk
1 1/2 Tbsp. vegetable oil
1 egg, lightly beaten
2 egg whites, lightly beaten

Preparation

Combine first 5 ingredients in a large bowl, make well in center of mixture.
Combine buttermilk, oil, egg and egg whites; add to cornmeal mixture, stirring just until dry ingredients are moistened.
Coat a 10-inch cast-iron skillet with vegetable cooking spray.
Heat skillet at 450\u00b0 for 4 to 5 minutes or until hot.
Remove skillet from oven, pour batter into hot skillet. Bake at 450\u00b0 for 20 to 25 minutes or until lightly browned. Remove cornbread from skillet immediately.