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Southern-Style Cornbread

Vegetarian Times Issue: May 1, 1907 p.68

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Fresh corn kernels in the batter win this bread rave reviews (and keep it moist). Add chives and freshly ground pepper, if desired, to give it an extra kick.

Directions

Preheat oven to 350F. Coat 9x9-inch baking pan with cooking spray.
Combine cornmeal, flour, sugar, baking powder, salt and baking soda in medium bowl. Whisk together milk, egg and butter in separate bowl. Stir milk mixture into cornmeal mixture, then fold in corn.
Spread in prepared pan. Bake 25 to 30 minutes, or until sides begin to brown and toothpick inserted in center comes out clean. Cool on rack before slicing and serving.

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ingredient list

Makes 12 squares

1 1/4 cups cornmeal
3/4 cup all-purpose flour
1/4 cup sugar
3/4 tsp. baking powder
3/4 tsp. salt
1/4 tsp. baking soda
1 cup low-fat milk
1 large egg
3 Tbs. melted unsalted butter
1 cup fresh or frozen corn

Nutritional Information

Per SERVING:

Calories	150
Protein	4g
Total fat	4g
Carbs	25g
Cholesterol	28mg
Sodium	255mg
Fiber	1g
Sugars	5g

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