Food recipes
Light Pumpkin Cornbread
Light Pumpkin Cornbread Ingredients: wheat flour, white, all-purpose, unenriched cornmeal, degermed, unenriched, yellow sugars, brown leavening agents, baking powder, double-acting, sodium aluminum sulfate pumpkin, ra...
Light Pumpkin Cornbread
Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
pumpkin, raw
pumpkin, raw
yogurt, greek, plain, nonfat
egg, white, raw, fresh
Directions:
Pre heat oven to 350 F and grease a 9 x 9 glass baking pan.
In large bowl whisk together flour, corn meal, brown sugar blend, baking powder, and pie spice.
Set aside.
In another bowl whisk together egg whites, yogurt and pumpkin puree.
Add to dry ingredients and whisk till all are blended.
Pour into greased pan and bake for about 35-45 minutes or until tooth pick comes out clean.
Let rest 10 minutes in pan before cutting and serving.
Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
pumpkin, raw
pumpkin, raw
yogurt, greek, plain, nonfat
egg, white, raw, fresh
Directions:
Pre heat oven to 350 F and grease a 9 x 9 glass baking pan.
In large bowl whisk together flour, corn meal, brown sugar blend, baking powder, and pie spice.
Set aside.
In another bowl whisk together egg whites, yogurt and pumpkin puree.
Add to dry ingredients and whisk till all are blended.
Pour into greased pan and bake for about 35-45 minutes or until tooth pick comes out clean.
Let rest 10 minutes in pan before cutting and serving.