This foolproof cornbread strikes the ideal balance between sweet and savory. Substitute white whole-wheat flour for all-purpose if desired.
Serves: 16Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy
- 1 cup yellow cornmeal
- 3⁄4 cup unbleached all-purpose flour
- 1 Tbsp. baking powder
- 1⁄3 cup sugar
- 1 cup low-fat milk
- 1 egg white
- 1⁄4 cup canola oil
- 1 tsp. vanilla extract
- Preheat oven to 425°F. Grease an 8-inch baking pan and set aside.
- Place ingredients into a mixing bowl and stir well to combine. Pour batter into prepared pan. Place pan on middle rack in oven and bake for 20 minutes.
- Remove from oven and place on a wire rack to cool. Cool briefly before cutting into squares and serving.