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.
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
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.