“The North thinks it know how to make corn bread, but this is a gross superstition. Perhaps no bread in the world is quite as good as Southern corn bread, and perhaps no bread in the world is quite as bad as the Northern imitation of it.”
Mark Twain

Cornbread has always been my favorite – I mean right from the time I got introduced to it 2 yrs ago. An American staple and a must in every thanksgiving dinner, Cornbread has been around for so long.Southern or Northern, I dunno, but in few cases, I had issues with the cornbread, when it was too eggy! Although I do use eggs for baking, I hate the taste of eggs and in baking it should be to the level that I really don’t get either the smell or the taste of eggs. That being said, in many instances, the cornbread was a major disappointment to me (esp.) So instead of moping, I started making my own cornbread where I can control the ingredients to my liking and make it as healthy and wealthy as possible.

Out of many variations, this is one combo which I have come to like which I tried to mix and match from various recipes. Its neither too eggy nor it is too rich. Very yummy without lots of calories.

1.Preheat Oven to 350F. Spray Baking Pan with PAM or little butter. Combine Cornmeal,flour,sugar,baking soda,Baking powder and salt.

2.Stir together milk,egg and butter until blended.

3.Now pour the wet ingredients into dry, add fresh corn and mix well

4.Pour into the baking pan and bake for 25-30min until the sides get brown and a skrewer comes out clean when inserted in the middle

5.Let it cool for 5 min and then cut into slices and enjoy. It is little crusty on the outside and moist inside.

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