What's Baking: Golden Cornbread

Admittedly, in the past we've usually reached for a boxed mix when making cornbread. Well, that doesn't sound all that less processed, now does it? For this chili accompaniment, I opted to make the cornbread from scratch. No more lard-in-a-box cornbread for this girl!

Golden Cornbread (printer-friendly version)
makes 12 servings

1 cup unbleached all-purpose flour
1 cup yellow cornmeal
1/2 cup raw sugar
1 teaspoon kosher salt
2 teaspoons aluminum-free baking powder
1 egg
1 cup organic skim milk
1/3 cup unsalted butter, melted

1. Preheat the oven to 400 degrees.
2. In a medium-sized bowl, combine together the flour, cornmeal, sugar, salt, and baking powder. Stir together with a whisk.
3. Stir in the egg, milk, and melted butter. Continue stirring until all ingredients are evenly combined.
4. Spray an 8" square glass baking dish with cooking spray. Pour the batter into the dish.
5. Bake in the oven for 20-25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.

(adapted from this recipe)

P.S., Tomorrow is the last day to vote for my Project Food Blog, Challenge #2 entry. You can vote for me here. Thanks!