Recipe - Mcpherson Corn Bread

1 cup Yellow cornmeal
1 cup Allpurpose flour
1 tablespoon Baking powder
One half teaspoon Salt
1 One fourth cup Skim milk
2 Egg whites, lightly beaten
Vegetable cooking spray

Combine first 4 ingredients in a bowl, and stir well. Combine milk and egg
whites, and add to flour mixture, stirring just until dry ingredients are
moistened.

Pour batter into a 9inch square baking pan coated with cooking spray.

Bake at 400 degrees for 20 minutes or until a wooden pick inserted in
center comes out clean. Remove from pan; let cool completely on a wire
rack. Yield: 12 servings (serving size: 1 [3 x 21/4inch] piece).

Per serving: 92 Calories; 0g Fat (3% calories from fat); 4g Protein; 18g
Carbohydrate; 0mg Cholesterol; 202mg Sodium

Recipe by: Cooking Light, October 1994, page 138

Posted to MCRecipe Digest V1 #420 by igor@digex.net on Jan 28, 1997.