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The following cornbread recipe is adapted from one in a booklet I got back in the sixties from the makers of Mazola oil.
Healthy Cornbread
l cup flour
3/4 cup cornmeal
2 tablespoons sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup nonfat milk
2 tablespoons vegetable oil
1 egg white
Mix together dry ingredients in a bowl. In another bowl mix together milk, oil, and egg white; add to dry ingredients. Stir just enough to dampen all the flour. Turn into an 8-inch square pan and bake 20 minutes at 425 degrees. Serves 4 to 6.
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