|All purpose flour||1⁄2 Cup (8 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Non fat buttermilk||3⁄4 Cup (12 tbs)|
|Frozen egg substitute||1⁄4 Cup (4 tbs), thawed|
|Vegetable cooking spray||4|
|Reduced-calorie margarine||1 Tablespoon, melted|
Combine first 5 ingredients in a medium bowl.
Combine buttermilk and egg substitute; add to dry ingredients, stirring just until dry ingredients are moistened.
Pour batter into a 9-inch square pan coated with cooking spray.
Bake at 350° for 30 minutes.
Remove from oven, and let cornbread cool completely on a wire rack.
Cut cornbread into 8 rectangles.
Place rectangles on a baking sheet; brush with one-half of melted margarine.
Broil 3 inches from heat (with electric oven door partially opened) 1 to 2 minutes or until lightly browned.
Turn cornbread; brush with remaining melted margarine.
Broil 3 inches from heat (with electric oven door partially opened) 1 to 2 additional minutes or until lightly browned.