Here's one that was lightened by Jeanne Jones the cook book author.
1 16 oz can whole kernal corn, drained
1 16 oz can cream style corn
3/4 c. corn meal
3/4 c. unbleached flour
1/4 c. sugar
1 tabl. baking powder
1/4 tsp. salt
1 c. buttermilk
3 egg whites
1/3 c.. corn oil mrgarine
Combine all ingred. and mix well.
Pour into a 9 x 13 greased pan.
Bake 350 degree oven 1 hours
12 servings. 189 calories 6 g. fat
I'm guessing the canned corn in the store now is only 14 oz but should work out o k.
Posts by members, moderators and admins are not considered medical advice and no guarantee is made against accuracy.