Sweet Cornbread

I love cornbread but it was a friend who introduced me to it a few years ago. My mother hates cornbread and we never had chili so it was not until a friend of mine made cornbread that I found out what I was missing all those years. I watched as my friend put butter and honey on her cornbread and ate it, I of course having no clue what to expect and not wanting to make a cornbread faux pas, mimicked what she did and instantly fell in love. I think I probably ate half of her batch.

I made these to go along side the black bean soup. I used bread flour but if you have all purpose you can use that as well. I found that using bread flour makes everything a lot fluffier than normal flour.

• 1 c. bread flour
• 1 c. cornmeal
• 2/3 c. sugar
• 1 tsp. salt
• 3 1/2 tsp. baking powder
• 1 egg
• 1 c. skim milk
• 1/3 c. oil

1. Preheat oven to 400 degrees. Spray 9 x 9 baking pan with cooking spray.
2. Mix the dry ingredients together. Stir in the wet ingredients until there are no lumps.
3. Pour into baking pan and bake for 20- 25 minutes or until a toothpick comes out clean.