Categories: dessert

Ingredients

• 1 cup uncooked cornmeal, yellow
• 1 cup all-purpose flour
• 2 tsp baking powder
• 3/4 tsp table salt
• 1/2 tsp baking soda
• 14 3/4 oz cream-style corn, canned
• 1/2 cup buttermilk
• 2 large egg white(s)
• 2 tsp corn oil

Directions

1. Preheat oven to 400ºF. Coat an 8-inch square cake pan with cooking spray.

2. Combine cornmeal, flour, baking powder, salt and baking soda in a large bowl. Mix well with a fork, then make a well in the center; set aside.

3. Combine creamed corn, buttermilk, egg whites and oil in a medium bowl; mix until blended. Fold mixture into dry ingredients; mix until blended. Pour batter into prepared pan and smooth the top.

4. Bake until a wooden pick inserted near the center comes out clean, about 20 minutes. Allow to cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely before cutting into 8 squares.

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