by Dorothea Malloy
Ingredients:
1 cup cornmeal
1 cup unbleached flour (to make it gluten-free, use 2 cups cornmeal; result will be somewhat crumbly)
3 tsp baking powder
1/2 tsp salt
1/4 cup vegetable oil (may substitute applesauce for lower fat version)
1-4 TB honey, to taste
1 cup skim milk or milk substitute
1 whole egg or 2 egg whites
Directions:
1. Heat oven to 425°.
2. Stir dry ingredients together in a mixing bowl.
3. In a separate bowl, stir liquid ingredients together. Make a well in the center of dry ingredients and add liquid ingredients all at once. Mix thoroughly.
4. For cornbread, pour into greased square pan, 8x8x2 inches. Optional: preheat oil in the a cast iron pan in oven and add to batter, then pour batter into pan. Bake until golden brown, and a toothpick inserted in the center comes out clean, 20 to 25 minutes.
5. For muffins, fill greased muffin cups about 7/8 full and bake 15 to 20 minutes.
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