Jim's Cornbread

8 servings

Wonderful plain, with a little butter or with the Honey Butter recipe below.

• 1 egg, Plus 1 egg white
• 1 cup lowfat buttermilk
• 1/4 cup vegetable oil
• 3/4 teaspoon salt
• 1/4 cup brown sugar
• 4 teaspoons baking powder
• 1 cup stone-ground
     yellow (or white) cornmeal
• 1 cup unbleached flour

Preheat the oven to 400°.

In a large bowl, beat together the eggs, milk, oil, salt, and brown sugar until well blended. Sift in the baking powder and whisk until foamy. Quickly mix in the cornmeal and flour. Beat until the batter is smooth.

Pour into an oiled 10-inch round baking pan (or 9-inch square pan). Bake for 26 minutes, or until a knife inserted in the center comes out clean.

OR:

Spoon into nonstick muffin pan, filling each mold 1/2 to 2/3 full. Bake 14 minutes until toothpick inserted in center comes out clean.

Freeze leftover cornbread.

Honey Butter

8 servings

• 1/4 cup margarine or butter
• 1/4 cup honey
• 1/4 cup powdered sugar (optional)
• 1/4 teaspoon cinnamon (optional)

Mix ingredients together and store in the refrigerator

Bon appetit!