Cornbread

This is my mother's recipe, developed through some trial and error. She wanted a denser, less sweet bread with more corn and whole grain than most commercial breads or mixes. It can hold its own with Idaho Chili or Mexican Beans without any trouble.

img via: the fresh loaf

1 1/2 cups cornmeal
3/4 cup white flour
3/4 cup whole wheat flour
2 t baking powder
1 t baking soda
1 t salt
1/4 cup sugar
1 1/2 cups nonfat buttermilk (or combine 1 1/2 cups skim milk and 1 t vinegar)
3 T melted butter or oil
1 whole egg
2 egg whites

Combine dry ingredients. Combine wet ingredients. Add wet to dry. Bake in sprayed pan 30-45 minutes.

Serves 9. Aprox 220 calories, 6 grams fat per serving.