Corn Bread

Corn Bread

Love this recipe.  It is a baked cornbread, not a skillet cornbread so it does not have that cast iron taste.  Best eaten warm plain or with smart balance butter spread or honey-butter OR crumbled cold in milk like cereal.  (I do that a lot lol)   Honestly I could eat this cornbread for breakfast, lunch and dinner.

1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoons baking soda
½ teaspoon salt                     (DO NOT OMIT)
1 egg
1 cup low-fat buttermilk or non-fat plain yogurt
1/3 cup canola oil
2 tablespoons honey

Preheat oven to 400 degrees F and grease a glass 8X8 pan.  Combine dry ingredients in a bowl.  Combine wet ingredients in a separate bowl then add to the cornmeal mixture.  Stir until it is just combined.  Note: The mixture will be dry and thick.

Place the batter into the pan and gently smooth the top.  Bake for 20 minutes until the bread is golden brown.  Cool for 10 minutes.

(The note about the salt: I accidently forget to put it in once and it tasted very bland.  And I buy unsalted butter and I'm not a big salt consumer so if I say you need it, you really need it.)  If you want to make it healthier, you could use the yogurt instead of buttermilk, the egg substitute equivalent and you could try to substitute some of the canola oil for unsweetened applesauce.  I have not tried using whole wheat flour because it might overpower the corn flavor.