You will need:
2 TB brown sugar
2 egg whites
3/4 cup nonfat yogurt or buttermilk
1/2 cup pureed cooked pumpkin, sweet potato, or winter squash (or 4 - 4 1/2 oz canned squash or sweet potato puree - can often be found in baby food section; if using canned pumpkin, you can freeze the leftover puree in a tightly sealed container for at least a month)
1 cup cornmeal
1 cup unbleached white flour
1/2 tsp salt
1 TB baking powder
Directions:
Preheat oven to 350. Prepare an 8 inch square or 9 inch round baking pan with cooking spray. Set it aside. In a large bowl, beat the brown sugar, egg whites, yogurt or buttermilk, and pumpkin (or sweet potato or squash) until frothy. Sift the cornmeal, flour, salt and baking powder into the mixing bowl. Gently fold the dry ingredients into the wet ingredients until just mixed. Pour the batter into the pan and bake, uncovered, for 20 - 25 minutes, until a knife inserted in the center comes out clean. Serve hot or at room temperature.