Light Cornbread Squares
|Yellow cornmeal||1 1⁄2 Cup (24 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Nonfat buttermilk||1 2⁄3 Cup (26.67 tbs)|
|Frozen egg substitute||1⁄4 Cup (4 tbs), thawed|
|Vegetable oil||2 Tablespoon|
|Vegetable cooking spray||1|
Combine first 6 ingredients in a large bowl; make a well in center of mixture.
Combine buttermilk, egg substitute, and oil; add to dry ingredients, stirring just until dry ingredients are moistened.
Pour batter into an 8-inch square pan coated with cooking spray.
Bake at 400° for 22 to 25 minutes or until golden.
Cut into squares.