Classic Cornbread

From Weight Watchers New Complete Cookbook

1 1/4 cups yellow cornmeal
3/4 cup all purpose flour
4 tsp sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 cup + 2 tbsp low-fat buttermilk
1 large egg

1. Preheat the oven to 400 degrees. Spray an 8-inch-square pan or a 12 cup muffin tin with nonstick spray.

2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a small bowl, beat the buttermilk and egg. Pour over the flour mixture; stir just until blended (do not overmix).

3. Transfer to the pan. Bake until golden brown and a toothpick inserted in the center comes out clean, 20-25 minutes. Cool in the pan on a rack for 10 minutes; serve warm.

Serving: 1/12
Point value: 2

Variation:
Omit sugar; add 1/3 cup shredded extra-sharp cheddar cheese, 1/4 cup grated Parmesan cheese, 1 cup fresh or frozen corn kernals, and 1-2 tsp minced jalapeno peppers.

Serving: 1/12
Point value: 3
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What I did:

1. I had mixed it following the directions and then decided to make the variation for cheese corn bread, so I didn't omit the sugar.

2. I added the cheese according to the recipe, but used 2/3 can of cream corn and 3/4 can green chiles.
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Did we like it?

YES!!!! We loved it!!! We will definitely be making this again...plus, we love that its healthy! :)