Light Pumpkin Cornbread
Total Time: 1 hr 5 mins
Preparation Time: 15 mins
Cook Time: 50 mins
Ingredients
- Servings: 8
- 3/4 cup self rising flour
- 3/4 cup cornmeal
- 1/4 cup splenda brown sugar blend (can use regular brown sugar)
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 16 ounces pumpkin puree (plain)
- 1/3 cup fat free greek yogurt (plain)
- 1/2 cup egg
Recipe
- 1 pre heat oven to 350 f and grease a 9 x 9 glass baking pan.
- 2 in large bowl whisk together flour, corn meal, brown sugar blend, baking powder, and pie spice. set aside.
- 3 in another bowl whisk together egg whites, yogurt and pumpkin puree. add to dry ingredients and whisk till all are blended.
- 4 pour into greased pan and bake for about 35-45 minutes or until tooth pick comes out clean.
- 5 let rest 10 minutes in pan before cutting and serving.
No comments:
Post a Comment