Serves: 8
Prep: 10 minutes 
Bake: 25 minutes

1	cup cornmeal
1	cup all-purpose flour
1	tablespoon baking powder
½	teaspoon salt
¼	cup granulated sugar (optional)
1	cup whole milk
1	large egg
¼	cup vegetable oil

1. Preheat oven to 425°F.Grease 13x9x2½-inch baking pan or a pie tin.
2. Mix cornmeal, flour, baking powder, salt and sugar together in a medium bowl. In a separate small bowl mix milk, egg and oil together.  Add milk mixture to flour mixture and stir until combined. Pour into prepared pan.
3. Bake 25 minutes, until lightly browned.  Serve warm.

Per Serving: 220 cal., 9.4 g fat (1.3 g sat. fat), 26.2 mg chol., 191.6 mg sodium, 52.5 mg pot., 30.2 g carb., 7.5 g sugar, 1.6 g fiber, 4.5 g pro.

Cornbread – Reduced Calorie / Reduced Sugar Variation:

Prepare, bake and serve Cornbread recipe according to instructions, with the following ingredient replacements:

• Replace ¼ cup granulated sugar with 1 tablespoon granulated sugar + 3 tablespoons stevia baking blend (or equivalent zero calorie sugar replacer).
• Replace ¼ cup vegetable oil with 1 tablespoon vegetable oil + ¼ cup whole milk plain yogurt.

Per Serving:  162 cal., 4 g fat (1 g sat. fat), 26 mg chol., 192 mg sodium, 93 mg pot., 27 g carb., 3 g sugar, 2 g fiber, 5 g pro.