Cane Syrup Cornbread

Sweet, soft and rich. I was looking for a good use for a jar of cane syrup and came up with this -- the whole family loved it.

• Ready In: 45 mins
• Serves: 8
• Yields: 1 round loaf

Ingredients

• 1⁄2 cup whole wheat flour
• 1⁄2 cup unbleached white flour
• 1  cup yellow cornmeal
• 1  teaspoon baking soda
• 2  eggs
• 1⁄2 cup canola oil
• 3⁄4 cup  cane syrup
• 1  cup fat-free buttermilk

Directions

1. Preheat oven to 425 degrees.
2. In a large bowl, mix the flours, the corn meal and the baking soda.
3. Make a well in the middle of the bowl, crack in the eggs and beat them a little with a fork.
4. Add the oil, cane syrup and buttermilk to the well and stir all wet ingredients together well with the fork.
5. Mix with the dry ingredients.
6. Pour into 9-inch round pan that has been sprayed with cooking oil.
7. Bake for 30 - 35 minutes.
8. Serve warm.