Ingredients for Light Pumpkin Cornbread
- Self Rising Flour
- Cornmeal
- Splenda Brown Sugar Blend
- 2 teaspoons baking powder
- Pumpkin Pie Spice
- 1 cup pumpkin puree
- Fat Free Greek Yogurt
- Egg White
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How to Make Light Pumpkin Cornbread
- Preheat oven to 350°F (175°C) and grease a 9x9 inch glass baking pan.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup cornmeal, ¾ cup packed light brown sugar, 2 teaspoons baking powder, and 1 teaspoon pumpkin pie spice.
- Set aside the dry ingredients.
- In a separate bowl, whisk together 3 large egg whites, ½ cup plain yogurt, and 1 cup pumpkin puree.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cornbread cool in the pan for 10 minutes before cutting and serving. Enjoy warm with honey butter and your favorite beverage!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
18g
Fat
0g
Carbs
9g