An excellent cornbread to serve with chili.

Makes 9 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 50 minutes

EASE OF PREPARATION: Easy

1 1/4 cups yellow cornmeal
3/4 cup whole-wheat flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, lightly beaten
1 1/4 cups buttermilk
2 tablespoons canola oil

1. Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
2. Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk and oil in a separate bowl. Add to the dry ingredients and stir until just combined. Scrape the batter into the prepared pan, spreading evenly.
3. Bake the cornbread until the top springs back when touched lightly, 25 to 30 minutes. Let cool in the pan on a wire rack for at least 5 minutes. Serve warm or at room temperature.

NUTRITION INFORMATION: Per serving: 161 calories; 5 g fat (1 g sat, 2 g mono); 25 mg cholesterol; 25 g carbohydrate; 5 g protein; 3 g fiber; 285 mg sodium; 102 mg potassium.

1 1/2 Carbohydrate Servings

Delicious! Good flavor, not too sweet, and the perfect consistency to crumble over chili. I like that the recipe uses whole wheat flour to make it a little more healthy, while keeping a light texture.

Raedia

I'm curious! Why don't you include sugar content in your nutritional assessment? This would be helpful for Diabetics.

Harriette Hudson, Tallahassee, FL

This was bland and had a poor texture. I put it in the freezer for stuffing, not good enough to eat on its own.

Emily

I thought this was very good. For me it was just right. It looked a little bland because of it's color (whole wheat flour) but it was very good to me. I liked the fact that it was lower in fat, etc and this was what I was looking for. Most of us are use to the yellow yellow look and the sweet taste of other cornbreads but we must reconditioned our taste buds to more healthier foods. One commenter said she could not eat it alone. I found it very tasty to eat alone and enjoyed it. Thanks for putting this recipe out there. Also my two family members haven't complained about it yet.

Trudy, Largo, MD

Very nice. A little too crumbly, but not bad at all. I loved the flavour - seems a little bland at first, then a lovely flavour comes through. I will make this again.

Heather

My family loved it...I used whole wheat "white" flour from Bob's Redmill and it was tasty. I also added 6 oz of whole kernel corn. My daughter asked for the recipe to use with her college roommates.

Laura, Templeton, CA