The Best Cornbread Ever (Sour Cream Cornbread)

• 1/2 cup canola oil
• 1/4 cup sucanat or 1/4 cup brown sugar
• 4 eggs
• 1 cup sour cream
• 1 cup low-fat milk or 1 cup nonfat milk
• 1 2/3 cups whole wheat pastry flour
• 1 2/3 cups yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt

1. Whisk together oil and sugar until well blended.
2. Add eggs, 2 at a time, and beat well after each addition.
3. Whisk in sour cream and milk.
4. Add dry ingredients and beat just until blended.
5. Let batter rest for 15 minutes.
6. Spoon into 2 sprayed 9-inch pans (either round or square) and bake at 425 for 15-17 minutes.
7. Let cool a few minutes, then turn onto a rack and slice, and serve hot with butter and honey!

canola oil, brown sugar, eggs, sour cream, lowfat milk, whole wheat pastry flour, yellow cornmeal, baking powder, baking soda, salt

Taken from www.food.com/recipe/the-best-cornbread-ever-sour-cream-cornbread-228259 (may not work)