Corn Bread

I’ve had quite a bit of trial and error when it comes to cornbread. I love it so much, yet I have been unsuccessful when it comes to creating my own moist, slightly sweet cornbread…until now. I used a box of good ol’ Jiffy cornbread muffin mix as a base, and with the addition of buttermilk, sweet corn and whipped egg whites, I somehow managed to create a cornbread as delicious as the addicting cornbread that Boston Market makes. Don’t judge. That stuff is DELICIOUS. but when I saw their original recipe…I realized it contains far more eggs, butter and sugar than I would like to serve to the people I like. So here we have a healthier, sweeter version that just so happens to be the perfect complement to soup or chili on any football Saturday.

Ingredients: Makes 12 servings

  • 1 box Jiffy cornbread muffin mix
  • 2/3 cup lowfat buttermilk
  • 1 egg, separated
  • 2/3 cup whole corn kernels
  1. Place egg white in a medium sized bowl and beat with electric beaters on high until egg white become white and foamy and stiff peaks form
  2. In a large bowl mix Jiffy mix, egg yolk, buttermilk and kernels together until well incorporated
  3. Slowly fold egg white into cornbread batter
  4. Pour batter into a greased square pan and bake at 350 for 20 minutes

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