This cornbread is free of oil, sugar, and cholesterol (what you'd find in many cornbread recipes), but full of classic, delicious cornbread flavor. From the Pritkin Longevity Center and Spa.
1 pound cornmeal
1/4 cup flour (stoneground whole-wheat)
2 teaspoons baking powder
1/4 teaspoon cinnamon ground
1/4 teaspoon nutmeg ground
2 teaspoons Splenda optional
5 cups milk soy or skim
2 teaspoons vanilla extract
2 cups egg whites
Preheat oven to 350 degrees F.
In a large bowl, combine all the dry ingredients (cornmeal through Splenda) and mix well. Make a hole in the center and pour in the milk and vanilla. Use a wire whisk to gently mix in the liquids, using a circular motion.
In a separate bowl, whip egg whites until fluffy. Pour into mixture and mix in.
Pour mixture into muffin cups or cake tin, and bake in a hot water bath* at 350 degrees for 45 minutes.
* To prepare a water bath for baking, put your filled muffin trays or cake tin in a larger pan and add enough boiling-hot water to reach halfway up the side of the smaller pan.
Serving: 1 Piece, 210 calories, 38g carbohydrates, 11g protein 1g fat, 2mg cholesterol, 1.6g fiber, 6g sugar. (Conducted by Spa Index Kitchen)