Apricot Corn Bread

• 1 c. dried apricots, chopped
• 1 c. white or yellow corn meal
• 1 tsp. salt
• 1/2 c. sugar
• 1/4 c. vegetable oil
• 2 eggs or egg substitute
• 1 1/2 c. unbleached flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. soda
• 1 c. buttermilk
• 1/4 c. honey

1. Preheat oven to 350u0b0.
2. Spray a 9 x 5 x 3-inch loaf pan with nonstick cooking spray or coat lightly with vegetable oil.
3. Finely chop the dried apricots and set aside.
4. Mix flour with corn meal, baking powder, salt, soda and sugar in a large bowl. In another bowl, combine buttermilk, eggs, oil and honey.
5. Pour liquid ingredients into dry ingredients and mix until just blended. Spoon batter into loaf pan. Bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
6. Cool in pan for 10 minutes.
7. Gently loosen sides of pan. Turn onto wire rack to cool completely.
8. Makes 1 loaf.
9. Each slice contains 182 calories and 5 grams fat (26% from fat).

dried apricots, white, salt, sugar, vegetable oil, eggs, flour, baking powder, soda, buttermilk, honey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=803830 (may not work)