I have not made these recipes before.

CORNBREAD (FATFREE)
Source: Annice Grinberg
Servings: 12

1 cup flour, whole-grain wheat
1 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 egg whites
1 cup skim milk
3/4 cup creamed corn

Mix dry ingredients. Mix wet ingredients. Mix together, just till blended. Pour into sprayed 8x12-inch pan.

Bake about 20 minutes at 400 F.

Per serving: 106 Calories (kcal); trace Total Fat; (3% calories from fat); 4g Protein; 22g Carbohydrate; trace Cholesterol; 236mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

FAT FREE BLUE CORNBREAD

1 cup blue cornmeal
1/2 cup flour (whole wheat is healthiest but any kind works)
1 TBSP baking powder
1/2 tsp salt
1 TBSP Smucker's Baking Healthy (fruit puree fat-substitute that comes in a nifty squeeze bottle)
3/4 cup nonfat milk
2 oz egg substitute

Preheat oven to 425F. Spray pan with Pam and put in oven to preheat.

Mix all ingredients, pour into pan, and bake for about 20 minutes if loaf pan, 15 minutes if segmented pan (see note). Test for doneness by inserting a toothpick which should come out clean.

Note: Using segmented pans for cornbread is a lot of fun. Usually the pans are made of cast iron. I have one which has 6 piece-of-pie shaped segments and have seen those with 6 or 8 segments shaped like ears of corn. Of course a loaf pan or an iron skillet works well too but needs a little longer to cook.

FAT FREE MEXICAN CORN BREAD

1 1/2 cup yellow cornmeal
1/2 cup white or whole wheat flour
1 tablespoon baking powder
1 egg or equivalent
1 cup nonfat milk, soy or rice milk
1 (16 oz.) can creamed corn
1/4 cup chopped onion
1 or 2 tablespoons chopped red pepper or pimento (to taste)
1 small can Ortega chilies (drained)
1 teaspoon chopped jalapeno chilies (to taste or as desired)

Preheat oven to 425 degrees. Grease or spray oil to coat 8 inch square pan or 12 count muffin pan.

Combine all dry ingredients. mix wet ingredients. Stir dry mix into wet ingredients.

Bake for 35 - 40 minutes until knife inserted in center comes out clean or 15-20 minutes in muffin pans.