Skillet Corn Bread
1/2 cup of yellow cornmeal
3/4 cup of skim milk
1 cup of all purpose flour
1 tablespoon of sour cream
1 tablespoon of granulated sugar
2 tablespoons of chopped onion
3 egg whites, lightly beaten
nonstick cooking spray
In a large bowl, mix the cornmeal, flour and sugar together. Stir in the egg whites, milk, sour cream, and onion. Lightly coat a medium skillet with nonstick cooking spray. Preheat the skillet over a low-medium heat. Pour about 3 tablespoons of batter into the skillet and cook on low heat for about 6 minutes or until the tops are bubbly and the undersides are golden brown. Turn and cook for 6 minutes longer or until golden brown. Serves 4
