Cooking From The Glossies: Somewhat Low-Fat Chocolate Chip Cornbread Recipe

• Nonstick vegetable oil spray
• 1 1/4 cups all purpose flour, plus more for dusting pan
• 3/4 cup cornmeal
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup bittersweet or semisweet chocolate chips
• 1/2 cup chopped, unsalted pistachios
• 1 cup low-fat milk
• 2 tablespoons canola oil
• 2 tablespoons plain yogurt
• 2 large eggs

1. Preheat oven to 375u0b0F. Spray a 9x5x3-inch metal loaf pan with cooking spray and dust with flour, tapping out the excess. Whisk flour, cornmeal, sugar, baking powder, and salt in a large bowl. Stir in chocolate chips and pistachios. Whisk milk, canola oil, yogurt and eggs in a medium bowl. Add milk mixture to dry ingredients; stir just to blend. Transfer to prepared pan.
2. Bake bread until tester inserted into the center comes out clean, about 35 minutes. Cool 10 minutes. Invert cornbread onto a rack. Cool slightly. Serve cornbread warm or at room temperature.

vegetable oil spray, flour, cornmeal, sugar, baking powder, salt, bittersweet, pistachios, lowfat milk, canola oil, plain yogurt, eggs

Taken from www.seriouseats.com/recipes/2008/09/chocolate-chip-cornbread-recipe.html (may not work)