COURTNEY’S CORNBREAD

Serves: 8

INGREDIENTS:
2 cups whole grain yellow cornmeal
1 teaspoon low sodium salt
1 tablespoon sugar, honey, or sweetener of choice
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup low fat or fat free buttermilk
1/2 cup egg substitute
1 cup no salt added creamed corn

INSTRUCTIONS:
1.    Preheat the oven to 425 degrees.
2.    Spray an 8 x 8 inch with cooking spray.
3.    In a medium sized bowl, combine the dry ingredients. Use a whisk to combine well. If you are using a     wet sugar, like honey, in place of a dry sugar or no-calorie sweetener, add it to the wet ingredients.
4.    In a medium sized bowl, combine the wet ingredients. Use a whisk to combine well.
5.    Mix the wet ingredients into the dry ingredients. Stir to combine.
6.    Pour the mixture into the prepared pan and bake until the top becomes golden brown and the bread springs back when you touch it. If the top of the bread gets golden brown before the center is cooked, place a piece of aluminum foil over the top and continue cooking. The foil will halt the browning process while the bread continues to cook.
7.    Baking will take about 25 – 30 minutes, but it could take more or less depending on the moisture level of the flour. See step 7 for more tips.
8.    To test doneness: Insert a knife into the center of the bread. When it comes out clean, the bread is done.

SERVING SUGGESTION:
Spray or squirt fresh cornbread with fat free butter substitute and drizzle with dark honey.  This is a great accompaniment to our EZ Turkey Chili Recipe!