Maple Syrup Corn Bread

Maple Syrup Corn Bread
published in Light & Tasty December/January 2007, p11

Ingredients

1-1/4 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 egg
3/4 cup fat-free milk
1/2 cup maple syrup
3 tablespoons butter, melted

Directions

In a large bowl, combine the flour, cornmeal, baking powder and salt. In a small bowl, whisk together the egg, milk, syrup and butter; stir into dry ingredients just until moistened.

Pour into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 12 servings.

Nutrition Facts: 1 piece equals 161 calories, 4 g fat (2 g saturated fat), 26 mg cholesterol, 307 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.
Diabetic Exchanges: 2 starch, 1/2 fat.
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Made April 5th: YUM!!! I told Jared to smell them and see if they reminded him of anything. After thinking a while, he finally said: Pancakes!!! Bingo!! :)

The maple syrup added a great taste to the bread. It was the perfect compliment to the anytime turkey chili.