Thursday, April 1, 2010

Whole Wheat Corn Bread

Hey everyone! I am so so so SO sorry for my long absence. If you read my fitness blog you are probably aware that the past few weeks were insane for me! I then went on a cruise and am just now returning. Let me tell you- being a foodie makes going anywhere hard! On numerous occasions I would eat something on the cruise and think "Meh- I could make this tastier if I added xyz to this recipe!" I am dying to get back in my kitchen after this long break so get ready for some goodies!

I made this recipe a long time ago and really enjoyed it. It had a nice healthy taste and was quite satisfying. I will say that it wasn't very moist so I chose to eat it with butter or something to add some moisture to the corn bread. If you are looking for a way to have a BIG hunk of corn bread without eating a lot of calories this is a great choice.

Source: Adapted from the Quaker Corn Meal container


1 1/4 c. whole wheat flour
3/4 c. cornmeal
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt; optional
1 c. skim milk
1/4 c. applesauce
2 egg whites

Heat oven to 400 degrees. Grease 8-9 inch baking pan. Combine dry ingredients. Stir in milk, applesauce, and egg; mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20-25 minutes or until golden brown. Serve warm.

** 3 points for 1/9 of the recipe

1 comment:

  1. What a glorious day it is when someone points out that you have all the ingredients necessary to make cornbread right in your very own home. Thank you for that.