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FLUFFY CORNBREAD 
1 egg, separated
1 egg white
1/4 tsp. cream of tartar
2/3 c. Gold Medal all purpose flour
1/3 c. yellow cornmeal
2/3 c. skim milk
1 tbsp. vegetable oil
1 1/2 tsp. baking powder
3/4 tsp. dried cilantro leaves
1/4 tsp. salt
1/4 tsp. ground cumin

Heat oven to 425 degrees. Spray round pan, 8 x 1 1/2 inches, with nonstick cooking spray. Beat egg whites and cream of tartar in medium bowl on high speed until stiff but not dry. Mix egg yolk and remaining ingredients in medium bowl; beat vigorously 30 seconds. Fold cornmeal mixture into egg whites. Pour into pan. Sprinkle lightly with additional cornmeal if desired. Bake 15 or 20 minutes or until golden brown. Serve warm. Makes 8 servings.
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