I made chili the other night and decided that cornbread would be the perfect "side dish" to go with it. I probably have a million cornbread recipes in all of the cookbooks on my shelf but most of them have never even heard of the word "diet".
I have this crazy old Weight Watchers cookbook and decided to pull it off the shelf and see what it had to offer. I found this recipe and decided to give it a try. The preparation was simple and while it's not a true southern corn bread it was delicious with my bowl of chili.
(adapted from Weight Watchers New Complete Cookbook- PP+ 3)
1 1/4 cups yellow cornbread
3/4 cup all purpose flour
3 teaspoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup + 2 tablespoons low-fat buttermilk
1/3 cup shredded cheddar cheese
3/4-1 cup frozen corn kernels
Preheat the oven to 400 degrees and spray an 8x8 pan with nonstick cooking spray.
In a large bowl combine the cornmeal, flour, sugar, baking powder, and salt. Add the corn, cheese, milk, and egg. Mix everything together and pour into the pan.
Bake until golden brown, about 20-25 minutes. Cool on a rack for about 10 minutes, serve warm.