Honey Buttermilk Cornbread
Don't go for the boxed stuff - my cornbread is made with fresh, all natural ingredients. You'll know the difference when you taste it!
1 cup finely ground yellow cornmeal
1/4 cup white whole wheat flour
(or whole wheat pastry flour or white flour)
1/2 tsp salt
1 tsp baking soda
1 1/2 cup low fat buttermilk
2 tbsp butter substitute, melted
1/4 cup honey + more for drizzling
1 cup chopped corn kernels, fresh or frozen (thawed)
cooking spray for baking
1. Preheat the oven to 350 degrees. In a large bowl, whisk together the buttermilk, melted butter, egg and egg white, and 1/4 cup of honey, until it's very well combined. Add the chopped corn kernels and set aside.
2. In a separate bowl, whisk together the cornmeal, flour, salt and baking soda. Add the cornmeal mixture to the wet ingredients and mix with a spatula until it just comes together. Don't over mix -- the batter should be a little bit clumpy.
3. Spray the baking dish with cooking spray, then pour the batter into the baking dish. Drizzle the top of the batter with extra honey. (You'll see I went overboard, but hey, it's Thanksgiving!) Bake for 35 minutes, let cool, and cut into squares.
1. You can bake the cornbread in a muffin tin instead. Baking time will be about 20 minutes, depending on whether you make regular size or jumbo muffins.
2. Instead of drizzling with honey, you can also sprinkle the top of the batter with reduced fat cheddar cheese, or mix 1/2 cup into the batter before pouring it into the baking dish.