Directions:
Preheat oven to 400ºF. Coat an 8-inch square cake pan with cooking spray.
Combine cornmeal, flour, baking powder, salt and baking soda in a large bowl. Mix well with a fork, then make a well in the center; set aside.
Combine creamed corn, buttermilk, egg whites and oil in a medium bowl; mix until blended. Fold mixture into dry ingredients; mix until blended. Pour batter into prepared pan and smooth the top.
Bake until a wooden pick inserted near the center comes out clean, about 20 minutes. Allow to cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely before cutting into 8 squares.
We renovated Corn Bread by:
Using egg whites instead of whole eggs.
Replacing whole milk with naturally-low-in-fat buttermilk.
Cutting back on the amount of oil.
Adding sweet creamed corn to eliminate the need for lots of sugar.
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