Carrot Corn Bread
1 1/2 cups yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup plain nonfat yogurt or nonfat buttermilk
3/4 cup cream-style corn
1/2 cup shredded carrots
1 tablespoon brown sugar, firmly packed
2 egg whites
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