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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 9 |
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We love cornbread, but a lot of recipes are either too dry or too high in fat for my liking. I played around with one of our favorite recipes to try and come up with a balance between the two. I was pleased with the results. The family loves the cornbread, and I can eat it guilt free! Ingredients:
1/2 cup yellow cornmeal |
1 1/2 cups flour |
1/3 cup sugar |
1 tablespoon baking powder |
1/4 teaspoon salt |
2 tablespoons vegetable oil |
1/4 cup light butter, melted |
2 eggs, beaten |
1 1/4 cups low-fat milk |
Directions:
1. Combine all the dry ingredients in a mixing bowl. Add the remaining ingredients and mix just until moistened. Batter will be lumpy.
2. Pour into a greased 8-inch square baking pan.
3. Bake at 350°F for 35 minutes or until light golden brown on top. Serve warm or cool.
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