Corn Bread
1 cup yellow cornmeal
1 cup sifted all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup fat free milk
2 large eggs, slightly beaten or 1/2 cup egg substitute
3 tablespoons canola or corn oil
Preheat the oven to 425 degrees F. Spray a 9 inch square pan with nonstick pan spray. Combine the cornmeal, flour, baking powder and salt in a large bowl. Combine the milk, eggs and oil in a small bowl, add to the dry ingredients and blend well. Pour into the prepared baking pan. Bake for 20 to 25 minutes until an inserted toothpick comes out clean. Remove from the oven and turn out of the pan onto a rack. Cool slightly before cutting. Cut into equal portions. Serve warm.
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