Healthy, Hearty Whole Wheat Cornbread

This recipe is based on a recipe I found on the back of the Quaker Yellow Corn Meal container. I modified it to use whole wheat flour, no oil, and no sugar, so that it's healthier. Plus, this turns out a bit "heavier" than normal cornbread; it has a nice crunchy crust but a moist and chewy center. You can use 2 egg whites or 1 whole egg (beaten) instead of the Egg Beaters egg substitute, if you prefer.

• Ready In: 30 mins
• Serves: 9-15

Ingredients

• 1 1⁄4 cups whole wheat flour
• 3⁄4 cup yellow cornmeal
• 6 (1 g) packets Sweet 'n Low
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1  cup skim milk
• 1  teaspoon vanilla extract
• 1⁄4 cup unsweetened applesauce
• 1⁄4 cup Egg Beaters egg substitute

Directions

1. Preheat oven to 400°.
2. Grease an 8 or 9-inch pan (I use a loaf pan).
3. Combine the dry ingredients (flour, corn meal, Sweet& Low, baking powder, and salt).
4. Stir in the milk, vanilla, applesauce and Egg Beaters (or the egg); mix well.
5. The batter will appear "grainy".
6. Pour the batter into the prepared pan.
7. Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean (mine typically bakes for 23 minutes).
8. Remove the loaf from the pan and allow to cool for a few minutes before slicing.
9. Serve warm topped with a touch of honey, or calorie-free spray butter--or try spreading a thin layer of unsweetened applesauce on a slice for a slightly sweet and very tasty treat!