Title: Onion corn bread
 Categories: Low-fat, Breads
      Yield: 6 Servings
 
      2 tb Oil
    1/3 c  Chopped onions
      1 c  Unbleached flour
      1 c  Yellow cornmeal
      1 tb Baking powder
    1/4 ts Ground black pepper
      1 c  Skim milk
      1    Egg white
 
  Preheat the oven to 400 F.  Evenly coat an 8 x 8-inch baking pan with
  no-stick spray.
  
  Heat the oil in a small frying pan over medium-low heat; add the
  onions and cook, stirring, until golden brown, about 5 minutes. Set
  aside.
  
  In a large bowl, combine the flour, cornmeal, baking powder and
  pepper. In a measuring cup, whisk the milk, egg white and cooked
  onions together. Add to the dry ingredients all at once. Stir just to
  blend.
  
  Spread in the prepared pan.  Bake until the bread's sides begin to
  pull away from the pan, about 20 minutes. Cool before loosening the
  sides and turning out from the pan. Divide into 6 squares.
  
  Per serving: 206 calories, 5.5 g. fat (24% of calories), 3.8 g.
  dietary fiber, 5.7 g. protein, 33.6 g. carbohydrates, 1 mg.
  cholesterol, 202 mg. sodium.