Monday, January 18, 2010
To go along with the chili, I also made Weight Watchers' Classic Corn Bread. I thought it was pretty good for diet corn bread, though much better fresh out of the oven than re-heated. Here's the recipe:
1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
4 teaspoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup + 2 tablespoons low-fat buttermilk
1 large egg
(1) Preheat the oven to 400F, spray an 8 inch square pan or a 12-cup muffin tin with a nonstick spray
(2) In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a small bowl, beat the buttermilk and egg. Pour over the flour mixture; stir just until blended (do not overmix).
(3) Transfer to the pan. Bake until golden brown and a toothpick inserted in the center comes out clean, about 20-25 minutes. Cool in the pan on a rack 10 minutes;serve warm.
Per Serving (1/12 of loaf or 1 muffin) - 100 Cal, 2 Points.
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