Active Time

　　30 minutes

　　Total Time

　　45 minutes

　　We included this simple, delicious cornbread to stuff the Cornbread-Stuffed Roasted Squash, but you may find yourself making it again to serve along with your favorite soup or chili.

　　

Ingredients

Serves 8 servings

　　1/2 cup (120 ml) skim milk

　　3 large egg whites

　　1 large egg

　　1/2 cup (120 ml) plain 0% Greek yogurt, stirred

　　1/4 cup (57 g) best-quality vegan butter spread

　　3 tablespoons (38 g) sugar

　　1 cup (125 g) unbleached all-purpose flour

　　1/3 cup (105 g) cornmeal, preferably homemade

　　1 1/2 teaspoons baking soda

　　1/2 teaspoon salt

　　1/4 teaspoon baking powder

　　

Step 1

1. Preheat the oven to 425°F (220°C). Lightly coat an 8-inch (20-cm) square pan with cooking spray, or a similar-size cast-iron skillet, if you prefer.

　　

Step 2

2. Place the milk, egg whites, whole egg, yogurt, butter spread, and sugar into the Vitamix container in the order listed and secure the lid. Select Variable 1. Turn the machine on and slowly increase the speed to Variable 8. Blend for 20 seconds.

　　

Step 3

3. Combine the flour, cornmeal, baking soda, salt, and baking powder in a medium bowl. Mix well.

　　

Step 4

4. Pour the egg mixture into the flour mixture and mix by hand until well combined.

　　

Step 5

5. Pour the batter into the pan and bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Cool in the pan and then slice.

　　

Nutrition Per Serving

AMOUNT PER SERVING: calories 220

　　total fat 8 g

　　saturated fat 2.5 g

　　cholesterol 25 mg

　　sodium 440 mg

　　total carbohydrate 29 g

　　dietary fiber 1 g

　　sugars 6 g

　　protein 6 g

　　From The Vitamix Cookbook © 2015 by Jodi Berg. Buy the full book from HarperCollins or from Amazon.

　　Reprinted with permission from William Morrow Cookbooks.