Recipe to share... :-)

I used to make a sour milk cake with cornmeal in it and the kids really liked it. This recipe is pretty similar.

1 cup stone ground yellow cornmeal
1 cup whole grain flour (I used brown rice flour, whole wheat works well)
2 tbsp sugar
4 tsp baking powder
1/2 tsp salt
2 eggs
1 1/4 cups milk (or sour soymilk OR probiotic yogurt - this will make it less like a brick and more like cake or cornbread)
2 tbsp melted butter (or other fat of your choice)

In a bowl combine the cornmeal, flour, sugar, baking powder and salt. Whisk to blend.

In a separate bowl beat the eggs (very important if you are using gluten free flour), add milk, butter and beat well. Pour wet and dry together and blend. If you are using gluten free flours let it sit on the counter for a couple hours. Spread in a greased pan and bake in a preheated oven until the top is golden and the edges are beginning to pull away from the sides (about 30 minutes, 400 F) I make it in the toaster oven.

This is a good recipe to get ready the night before and mix up quickly in the morning or make at quiet time and have ready for supper. If you serve it with jam you can get away with calling it 'dessert'... if your family hasn't had cake in a while.

This makes 8 servings and is *about* 200 calories/ serving. Because meals are a lot simpler, now, at my house I might serve just this with apples or a light soup or just by itself with tea. Of course it is lovely with chili.

Adapted from "The complete whole grains cookbook" by Judith Finlayson.