Amazing Fat Free Corn Bread

Intro: 

This fat free corn bread is amazingly moist, and delicious right out of the oven. To reheat leftovers, bake at 350 degrees F for about 15 minutes, or until edges get crisp.

Ingredients: 
  • 1 cup wild Hive organic cornmeal
  • 1/2 cup Wild Hive Hard Red whole wheat flour
  • 1 Tbsp. baking powder
  • 1-3 Tbsp. sugar (depending on how sweet you want the bread to be)
  • 1/2 tsp. salt
  • 1/3 cup unsweetened applesauce
  • 3/4 cup skim milk
  • 2 egg whites
  • The shaved kernels of two ears fresh, uncooked corn- if corn is not in season, or readily available, one 15 oz. can of creamed corn can be substituted for a moister (but still fat free) quick bread.

    Preheat oven to 425 degrees f. Spray an 8" by 8" baking pan, or equivalent sized iron skillet, and put into oven to preheat. Whisk together cornmeal, flour, baking powder, sugar, and salt. In separate bowl, combine applesauce, skim milk, and egg whites. Stir wet ingredients into dry ingredients. Lastly, fold in either fresh corn kernels, or creamed corn, (which, by the way doesn't actually contain any cream, fat, or dairy products) and mix well. Pour batter into warmed pan, and bake about 20 minutes for version with fresh corn, and 25-30 minutes for creamed corn variety. Either way is simply delicious. 

*Note- The use of 1 Tb. sugar or less makes for a pretty neutral bread. To make sweet cornbread, increase sugar, but to make a savory bread, reduce sugar to 11/2 teaspoons, increase salt to 1 tsp, and try adding some onion flakes, garlic powder, chives, or any other spices of your liking. This savory version is wonderful with vegetable chili. Enjoy!*