Instructions: Coat an 8-inch square baking pan with nonstick spray. Whisk flour, cornmeal and baking powder in a bowl. In another bowl, whisk milk, egg whites and butter granules.

Add milk mixture to dry ingredients and stir just until moistened. Pour batter into pan; spread evenly. Bake at 425 degrees until a toothpick inserted in center comes out clean, 20 to 25 minutes.

Cool on wire rack for 5 minutes. Remove from pan.

This recipe yields 8 servings.

Comments: This cornbread is virtually fat-free. It can be eaten on its own or used in the delicious Corn Bread Sausage Stuffing recipe you will find in this collection.

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