Southwestern Cornbread


  • 1 cup yellow cornmeal
  • 2 tsp. Sauer's Cream of Tartar
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 egg whites, at room temperature
  • ½ cup oil
  • 1 (8 oz.) container low-fat unflavored yogurt
  • 1 (7 oz.) can whole-kernel corn, drained
  • ¾ cup shredded monterey jack cheese with jalapeño peppers


1. Preheat oven to 375°F.

2. In a medium bowl, sift together cornmeal, cream of tartar, baking soda, and salt.

2. Add egg whites, oil, and yogurt, mixing thoroughly. Fold in corn and cheese.

3. Spoon batter into a greased 9-inch round layer cake pan. Bake for 25-30 minutes or until done and lightly browned.

To serve, cut into wedges.

Note: For a lighter texture cornbread, beat egg whites until soft peaks are formed before folding into the batter.