Buttermilk Cornbread

1 cup yellow, whole grain cornmeal
3/4 cup whole wheat flour
2 tsp baking powder
1tsp salt
1/4tsp baking soda
1 cup lowfat buttermilk
2Tbl light olive oil
2 fresh eggs
2Tbl Agave nectar or dark honey

Preheat the oven to 400*. Lightly coat an 8x8 baking pan with cooking spray. Set aside
In a medium mixing bowl, combine the cornmeal, flour, baking powder, salt and baking soda.Set aside
In a small mixing bowl, whisk together the buttermilk, oil, eggs, and agave. Pour the liquid ingredients into the dry ingredients and mix with a fork, just until smooth.
Pour into the prepared baking pan and bake for 18 minutes, or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
To make dry cornbread cubes; preheat the oven to 400*. Cut the cornbread into 1/2 inch cubes. Place the cubes on baking sheets and bake for 5 to 7 minutes, or until lightly browned.
Cool on a wire rack. There will be about 8 cups of cubed cornbread.


Serving Size: cut into 2 inch cubes, makes 8 pieces

Number of Servings: 9

Recipe submitted by SparkPeople user PMRODGERS.