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By Monica              9 servings

A good, low fat recipe with the wholesome goodness of stone ground cornmeal and a hint of honey sweetness. Great with chili & soup or crumbled for Thanksgiving cornbread dressing.

Ingredients

• 1-1/4 cups stone ground yellow cornmeal (medium grind)
• 3/4 cup all-purpose flour (can substitute 1/4 cup with whole wheat pastry flour)
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup + 2 tablespoons lowfat buttermilk*
• 1 large egg
• 2 tablespoons honey

Directions

Preheat oven to 400 degrees. Spray 8x8" baking pan with cooking spray. (Can also use 12-cup muffin pan.)
Combine cornmeal, flour, baking powder, and salt in large bowl (plus buttermilk powder if you're using it--see * below). Whisk together.
In separate bowl, whisk the egg, buttermilk (or water--see * below), and honey together. Add wet ingredients to dry ingredients. Stir until just mixed--don't over mix.
Pour into baking pan and bake for 20-25 minutes, until golden and a toothpick inserted in center comes out clean. Let cool in pan for 10 minutes.

*In place of buttermilk, can substitute:
--1 cup + 2 tablespoons water, and
--4 tablespoons + 1 teaspoon dry buttermilk powder.

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Hi, I'm Monica... Thanks for stopping by! This is a place to chat about the good things in life with a focus on fun, easy, healthy recipes and an occasional yummy splurge thrown in. Read more about The Yummy Life