Ingredients:
1 cup cornmeal
1 cup flour
1/2 cup brown sugar
1 tablespoon baking powder
1 teaspoon salt
6 ounces non-fat vanilla yogurt
3 tablespoons whole fruit jam
1 tablespoon canola oil
3/4 cup egg substitute ( or use egg whites)
2/3 cup skim milk
Directions:
Preheat the oven to 350 degrees.
In a large bowl mix the cormeal, flour, sugar, baking powder and salt.
In a smaller bowl mix the yogurt, oil, jam, egg, and milk.
Mix well to break up the jam.
Mix it until it is frothy.
Combine the 2 mixtures carefully, just until combined.
Spray a 9 inch round cake pan, or I use a 9 inch tart pan with a pretty edge.
Pour the mixture into the pan and bake for 30-40 minutes.
It puffs up in the middle a bit and should be brown on the top.
A toothpick or knife inserted in the middle should come out clean.
Servings: 16
Time preparation: 10 min.
Time total: 50 min.