Skillet Corn Bread
|Yellow cornmeal||1 1⁄3 Cup (21.33 tbs)|
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Buttermilk||1 1⁄2 Cup (24 tbs)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Skim milk||2 Tablespoon|
|Plain non-fat yogurt||5 Tablespoon|
|Eggs||2 Large (Whites Only)|
|Light vegetable oil cooking spray||1|
Put a large, heavy, well seasoned castiron skillet into an oven preheated to 450 degrees.
Sift the dry ingredients together into a large mixing bowl.
In another bowl, whisk together the buttermilk and corn syrup until well blended and frothy.
Add the skim milk and whisk again.
Whisk in the yogurt until just dissolved.
Beat the egg whites with an electric mixer until they form stiff peaks.
Pour the buttermilk mixture into the flour and blend well, using a wooden spoon.
Gently fold in the beaten egg whites.
Remove the skillet from the oven and spray it 3 times lightly with vegetable oil spray.
Pour in the batter, return the pan to the oven, and bake the corn bread for about 15 minutes, until the edges brown.