New England Corn Bread
|1 1/2||cups unbleached all-purpose flour|
|1/2||cup yellow stone-ground cornmeal|
|1/4||cup Sugar In The Raw Organic White™|
|1||tablespoon baking powder|
|1||cup 1% milk, at room temperature|
|3||tablespoons melted unsalted butter or canola oil|
Preheat the oven to 425° F. Coat a 9-inch x 9-inch baking pan with cooking spray and set aside.
In a large bowl, whisk the flour, cornmeal, sugar, baking powder and salt together to combine them. In a large measuring cup, whisk the milk, eggs, and oil together. Pour the liquid ingredients into the dry ones and mix with a wooden spoon just enough to combine them; leaving a few lumps is fine. Spread the batter evenly in the prepared baking pan.
Bake the cornbread in the center of the oven for 25-30 minutes, until the top is golden and the edges lightly browned. Cool the cornbread in the pan on a wire rack for 20 minutes. Cut into nine 3-inch squares and serve warm.
Serving size per piece: 170 calories, 5 g fat 3 g saturated fat, 27 g carbohydrate, 5 g protein, 1 g dietary fiber, 59 mg cholesterol, 318 mg sodium