Title: Mcpherson Corn Bread
Categories: Breads
Yield: 12 Servings

1 c Yellow cornmeal
1 c All-purpose flour
1 tb Baking powder
1/2 ts Salt
1 1/4 c Skim milk
2 Egg whites, lightly beaten
Vegetable cooking spray

Combine first 4 ingredients in a bowl, and stir well. Combine milk and egg
whites, and add to flour mixture, stirring just until dry ingredients are
moistened.

Pour batter into a 9-inch square baking pan coated with cooking spray.

Bake at 400 degrees for 20 minutes or until a wooden pick inserted in
center comes out clean. Remove from pan; let cool completely on a wire
rack. Yield: 12 servings (serving size: 1 [3 x 2-1/4-inch] piece).

Per serving: 92 Calories; 0g Fat (3% calories from fat); 4g Protein; 18g
Carbohydrate; 0mg Cholesterol; 202mg Sodium

Recipe by: Cooking Light, October 1994, page 138

Posted to MC-Recipe Digest V1 #420 by igor@digex.net on Jan 28, 1997.