My Favorite Corn Bread

3/4 cup all-purpose flour
3/4 cup corn meal
1/2 cup whole wheat flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup canola oil
1 egg 

1. Heat your oven to 400 and spray an 8x8-inch baking dish was non-stick spray. 

2. Combine all of the dry ingredients in a medium bowl. Whisk all of the wet ingredients together in a medium bowl (I use a 2-cup liquid measuring cup). Add the milk mixture to the dry ingredients and use a rubber spatula to mix and fold it all together until you have a thick batter. Don't mix it until it's smooth; you want a few lumps.

3. Pour the batter into the prepared pan and bake it for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

I cut the cornbread into 12 pieces so I can pace myself. Each piece (1/12 of the pan) is 2 Weight Watcher's points. You can also make 12 corn muffins with this recipe; reduce the cooking time to 12-15 minutes.

Please eat this cornbread plain, with butter, with butter and honey (ahhhh...), and dipped in soup. I've always wanted to try a cornbread stuffing, but I never seem to have enough left-over :) It's on my "someday" list ;)