Comforting Cornbread

1 cup unbleached flour
1 cup yellow cornmeal
2 tablespoons baking powder
1/4 teaspoons sea salt
1/4 cup honey
1/2 cup egg substitute or 2 eggs, beaten
1/4 cup non-fat yogurt
1 cup skim milk
2 cups fresh corn kernels (or 17-ounce can, drained)

Preheat oven to 375 degrees. Lightly coat an 8-inch square cake pan with vegetable spray and set aside. In a large bowl, mix together four, cornmeal, baking powder, and salt. In a small bowl, combine, honey, eggs, yogurt and milk with a wooden spoon. Gradually stir mixture into dry ingredients. Add corn and mix batter until well blended. Spread mixture evenly into cake pan and bake until a toothpick can be inserted into the center of the bread and comes out clean (about 30 minutes). Allow to cool for 5 minutes before cutting. Serve warm.

Yield: 8 servings

Per serving:
Calories 231
Fat Calories 18
Fat 2g
Cholesterol 1mg
Fiber 3g
Protein 8g