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Corn Bread

1 cup unbleached flour (or ¼ cup whole wheat flour and ¾ cup unbleached)
1 cup whole grain cornmeal
2 tbs sugar (Succanat preferred)
2 tsp. non-aluminum baking powder
1 tsp. sea salt
1 cup soymilk or rice milk or fat-free milk
¼ cup unsweetened applesauce
1 egg (may substitute 2 egg whites)

1. Preheat oven to 425 degrees. Spray an 8” nonstick pan lightly with nonstick spray.
2. In a medium bowl, stir together flour, cornmeal, sugar, baking powder, and salt. In a large bowl, whisk together milk, applesauce, and egg.
3. Put the prepared pan in the oven to preheat for a minute or two while you combine the ingredients; take care not to overheat as spray burns easily.
4. Add dry ingredients to liquid ingredients. Stir lightly just to blend; do not overmix. Pour into prepared preheated pan. Bake until top is lightly browned and springs back when touched, about 20 minutes.

Serving size: 1/8 of corn bread
Calories: 152
Fat: 1.8g
Sat fat: 0.3g
Fiber: 2g
Protein: 4.7g
Sodium: 323 mg