Southerners would scoff at sweet cornbread, but we Northerners like it this way. Please leave the sugar out of the tea, however.
1-1/4 c all-purpose or whole wheat pastry flour
¾ c cornmeal
¼ c sugar or Splenda
2 tsp baking powder
½ tsp salt
1 c milk
¼ c vegetable oil
1 egg or 2 egg whites
Spray an 8- or 9-inch square baking pan with non-stick spray or grease lightly. In medium bowl, combine all ingredients. Pour batter into prepared pan. Bake at 400° for about 20 minutes or until toothpick inserted comes out clean.
Variation: Add ½ cup chopped green chilies for a hotter version.
