Pumpkin Cornbread Recipe
2 tablespoons brown sugar
2 egg whites
3/4 cup lowfat buttermilk
1/2 cup pumpkin puree, or canned pumpkin
1 cup cornmeal
1 cup unbleached white flour
1/2 teaspoon salt
1 tablespoon baking powder
Blend brown sugar, egg whites, buttermilk, and pumpkin puree in a medium bowl. Stir in dry ingredients until just mixed. Pour into a 9 inch cake round sprayed with nonstick cooking spray. Bake at 350 degrees for 20 to 25 minutes. Slice into 6 pieces and serve.
Makes 6 Servings
Serving Size: 1 slice
Nutrients per serving:
Calories: 188
Total fat: 1 gram
Saturated fat: trace
Cholesterol: 1 mg
Sodium: 474 mg
Carbohydrate: 39 grams
Protein: 6 grams
Dietary fiber: 2 grams
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