Dear Rhonda,

I managed to finish my Organic Chemistry class in time to look up the recipe for Corn Bread in one of my Pritikin Diet books. Hope you and your family like it.

CORN BREAD

1 1/2 C sifted whole-grain yellow cornmeal
3/4 C whole-wheat pastry flour
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. onion powder
1 C skimmed buttermilk/sour milk
1/4 C frozen apple-juice concentrate (from the healthfood store)
3 egg whites/egg replacer*

Combine the dry ingredients, stirring to mix well. Stir in the other ingredients, except the egg whites. Beat the egg whites until soft peaks form; fold them into the batter. Transfer the batter to a nonstick 8 X 10 inch baking pan and bake uncovered for 20 minutes in a 400 F oven. Remove from the oven and cover pan with foil. Let cool; then cut into squares.

YIELD: 12 SQUARES = 104 CALORIES PER SQUARE

* Egg replacer = 1 Heaping Tbsp. soya flour mixed with 1 Level Tbsp. water/milk.

NOTE: I have doubled the dry ingredients for this recipe using egg replacer and stored them in the refrigerator for later use. Also when I wanted more corn taste or more protein in my diet, I replaced 3/4 C whold-wheat pastry flour with all corn flour or 3/8 C corn flour and 3/8 C soya flour.

Well I must get back to my chemistry see you later.

Sincerely,

Vivian