Easter Maple Cornbread

1 1/4 c all-purpose flour
1/4 c cornmeal
1 1/2 t baking powder
1/2 t salt
2 egg whites
3/4 c low-fat milk
1/2 c maple syrup
1 T oil

In a bowl, combine flour, cornmeal, baking powder and salt. In another bowl, beat egg white; add milk, syrup and oil. Stir into dry ingredients just until moistened. Pour into a 9" baking pan, which was coated with cooking spray. Bake at 400 for 20 to 22 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes; cut into squares. Serve warm.
--- Per serving = 149 calories, 2 gm fat, 0 mg cholesterol, 203 mg sodium