Do u like make a bread?

I like it! And today I will be make a wonderful quick corn bread :)

This cornbread is virtually fat-free. It can be eaten on its own or used in the delicious cornbread sausage stuffing recipe you will find in this feature. Calories, fat and cholesterol were reduced by: * using skim milk in place of whole milk * replacing whole eggs with egg whites * using butter-flavored granules in place of oil

	Before	After
Calories	236	141
Fat (g.)	11.6	1
% Calories from Fat	44%	6%
Cholesterol (mg.)	58	1
1 cup unbleached flour 1 1/3 cups yellow cornmeal 1 tablespoon baking powder 1 cup skim milk 2 egg whites 3 tablespoons butter-flavored granules, reconstituted Coat an 8-inch-square baking pan with nonstick spray. Whisk flour, cornmeal and baking powder in a bowl. In another bowl, whisk milk, egg whites and butter granules. Add milk mixture to dry ingredients and stir just until moistened. Pour batter into pan; spread evenly. Bake at 425 degrees until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool on wire rack for 5 minutes. Remove from pan. Makes 8 servings.