Weight Watchers Cornbread

This recipe is an exact copy of the Weight Watchers recipe (found here) except for the final preparation steps. The original recipe calls for baking in an 8x8-inch dish, but Shannon and I poured the batter into muffin tins, thereby reducing the points per serving (1 muffin vs. 1/8 of total dish) from 3 points to 2 (well, 1.75) points.

Ingredients:

• 1 cup uncooked corn meal
• 1 cup all-purpose flour
• 2 tsp baking powder
• 3/4 tsp salt
• 1/2 tsp baking soda
• 15 oz. can cream-style corn
• 1/2 cup buttermilk (*we substituted by mixing 1/2 cup milk and 1/2 teaspoon white vinegar)
• 2 large egg whites
• 2 tsp corn oil (*we substituted vegetable oil)

Method:

1. Preheat oven to 400 degrees (Fahrenheit...duh). Coat a muffin tin with cooking spray.
2. Combine cornmeal, flour, baking powder, salt, and baking soda in a large bowl. Mix well, then make a well in the center. Set aside.
3. Combine creamed corn, buttermilk*, egg whites, and oil in a medium bowl. Mix until blended. Fold mixture into dry ingredients until well-blended. Pour batter into prepared muffin tins, filling about 3/4-way.
4. Bake until a toothpick/knife-tip comes out clean, about 15 minutes. Allow to cool in pan for a couple minutes, then use the edge of a knife to loosen and remove.