By Suzanne Havala

This cornbread is flavorful and moist — similar to spoonbread in consistency. Serve it warm alongside vegetarian chili, with vegetable stews and casseroles, or in combination with such dishes as baked beans, braised greens, and scalloped tomatoes.

[Credit: ©iStockphoto.com/thewildasins]
Credit: ©iStockphoto.com/thewildasins

Preparation time: 10 minutes

Cook time: 30 minutes

Yield: 4 servings

2 tablespoons olive oil

3/4 cup cornmeal

2 egg whites

1-1/2 cups plain nonfat yogurt

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped onion

1/4 teaspoon black pepper

  1. Preheat the oven to 425 degrees F. Oil a 1-quart casserole or skillet.

  2. Combine all the ingredients in a medium-sized bowl and stir until completely mixed.

  3. Pour the batter into a casserole or skillet and bake for 30 minutes or until set. Do not overcook.

Per serving: Calories 210 (From Fat 72); Fat 8g (Saturated 1g); Cholesterol 2mg; Sodium 554mg; Carbohydrate 27g (Dietary Fiber 2g); Protein 9g.