Light Pumpkin Cornbread

1. 1

   Pre heat oven to 350 F and grease a 9 x 9 glass baking pan.

2. 2

   In large bowl whisk together flour, corn meal, brown sugar blend, baking powder, and pie spice. Set aside.

3. 3

   In another bowl whisk together egg whites, yogurt and pumpkin puree. Add to dry ingredients and whisk till all are blended.

4. 4

   Pour into greased pan and bake for about 35-45 minutes or until tooth pick comes out clean.

5. 5

   Let rest 10 minutes in pan before cutting and serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.