cornbread

My favorite cornbread in the whole world has always been the Jiffy brand that comes in the little blue box. The only problem with that is that those little blue boxes also have preservatives, dairy, and words I can't pronounce listed in the ingredient section. Fortunately, my mother-in-law came to the rescue and gave me her amazing recipe for cornbread. And the best part - it tastes just as good! It tastes so good that I find myself licking the batter out of the bowl...now THAT's good cornbread.

This is also one of those recipes that is easy to adjust to meet dietary requirements. You can use real egg, egg white, or egg substitute. You can use skim milk, whole milk, or soy milk. You get the picture... I've also calculated the nutritional values for pretty large pieces - a serving size could be much smaller.

Just mix the dry ingredients in a bowl...

...add the wet ingredients...

...spread it into a greased pan...

...and voila!

Cornbread

1 cup cornmeal
1 cup flour
4 t. baking powder
1/4 cup sugar
1/2 t. salt
1 cup milk (or soymilk)
1 egg (or 2 egg whites)
1/4 cup oil

Combine cornmeal, flour, sugar, baking powder, and salt. Add milk, egg, and oil. Beat until fairly smooth. Bake in a greased 8" square or round pan in preheated hot oven (425 degrees) for 20-25 minutes. Makes 8 servings.

(I had vanilla soy milk in my fridge, so I used that up in making my cornbread tonight - tasted great!)

Nutrition (calculated with soy milk and whole egg): 239 cal, 9g fat, 1g sat fat, 0g trans fat, 26 mg cholesterol, 406 mg sodium, 36g carbs, 1g fiber, 8g sugar, 5g protein, 3% vit. A, 0% vit. C, 18% calcium, 12% iron.