While we're sharing cornbread recipes, here's mine. This is a different kind of cornbread, not highly sweetened, low in fat and high in fiber, but very tasty.

While we're sharing cornbread recipes, here's mine. This is a different kind of cornbread, not highly sweetened, low in fat and high in fiber, but very tasty. Utensils: 9.5" Pyrex pie pan (a fairly deep one, not one of the really shallow ones) Two large bowls Wire whisk Dry ingredients: 1 cup cornmeal, or half cornmeal and half polenta (a coarser cornmeal) 1 cup oat bran 1 Tbsp baking powder 1/4 to 1/2 tsp salt Wet ingredients: 1/2 cup plain nonfat yogurt (I use Trader Joe's French Village, or Nancy's plain nonfat - it's the same yogurt under either name) 1/2 cup orange or apple juice 1/2 cup unsweetened applesauce 1 large egg or two small Other ingredients: Butter to grease the pie pan Process: Preheat oven to 400 degrees. Generously grease the pie pan with butter. Mix dry ingredients in a bowl with the wire whisk. Mix wet ingredients in the other bowl (a large one) with the wire whisk. Pour dry ingredients into wet and mix together. Pour the batter into the pie pan. Bake for 30 minutes. Serve hot, with maple syrup or good quality (not too sweet) jam or fruit spread.