Source: Food Stamp Nutrition Connection

Tasty homemade corn bread.

Servings

1 cooking spray
1 cup cornmeal
1 cup white all purpose flour
2 tbsp sugar
1 tbsp low sodium baking powder
1 eggs
0.25 cup vegetable oil
1 cup fat free milk

1 Heat oven to 425 degrees F. Spray 8- or 9-inch square pan with nonstick cooking spray.
2 Place cornmeal, flour, sugar, and baking powder into a large mixing bowl, mix well.
3 Crack egg into a small bowl and beat with a fork to combine white and yolk.
4 Add egg, oil, and milk to flour mixture. Mix until ingredients are well blended. Pour batter into prepared pan.
5 Bake 20 to 25 minutes, until firm to touch or wooden pick inserted in the center comes out clean.

Flavor Variations: Buttermilk Corn Bread. Use only 2 teaspoons baking powder and add 1/4 teaspoon baking soda. Substitute 1 cup buttermilk for skim milk. Whole Wheat Corn Bread. Use 1/2 cup all purpose flour and 1/2 cup whole wheat flour. Corny Corn Bread. Add 1 cup kernels (fresh, frozen, or canned, well drained) with the milk. Cheesy Corn Bread. Add 1/2 cup shredded cheddar cheese with the milk. Chili Cheese Corn Bread. Add 1/2 teaspoon chili powder to the flour mixture. Drain one 4-ounce can chopped green chilies. Add chilies and 1/4 cup shredded Monterey jack cheese with the milk. Blueberry Corn Bread. Fold 1 cup blueberries (fresh, frozen, or canned, well drained) into the batter.