Corn Bread:
One of the most popular American quick breads, corn bread is traditionally made with a couple cups of milk (or buttermilk), butter and eggs. This healthier alternative has much less fat than its heavier cousins and can be spiced up with chopped jalapeņos and pimentos for a delicious Southwestern twist.
2 cups yellow cornmeal (organic, not degerminated)
2 cups unbleached white flour
1/2 teaspoon salt
4 teaspoons baking powder (non-aluminum)
1/3-1/2 cup fructose (available at health food stores)
2 1/2 cups boiling water mixed with
2 tablespoons canola oil
1. Heat oven to 425° F.
2. Sift together in a large bowl the cornmeal, flour, baking powder, fructose and salt.
3. Add the boiling water mixed with canola oil and stir into mix, but do not overbeat. Add additional hot water if necessary to make a lighter batter.
4. Spoon batter into hot cast-iron skillet. (Heat skillet in oven and oil lightly just before using.) Batter should sizzle when it contacts the skillet. Bake 30 minutes.
5. Cut into squares or wedges and serve as a side for your favorite soups, or even toasted with breakfast.