This recipe makes 1 8x8-inch pan. I usually use my official Corn Bread Pan, one of my favorite baking dishes that's about 11x6 inches.
My Favorite Corn Bread
3/4 cup all-purpose flour
1/2 cup whole wheat flour
3/4 cup corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup canola oil
1. Heat your oven to 400 and spray an 8x8-inch baking dish with non-stick spray.
2. Combine all of the dry ingredients in a medium bowl. Whisk all of the wet ingredients together in a medium bowl (I use a 2-cup liquid measuring cup). Add the milk mixture to the dry ingredients and use a rubber spatula to mix and fold it all together until you have a thick batter. Don't mix it until it's smooth; you want a few lumps.
3. Pour the batter into the prepared pan and bake it for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
I cut the cornbread into 12 pieces so I can pace myself. Each piece (1/12 of the pan) is 2 Weight Watcher's points. You can also make 12 corn muffins with this recipe; reduce the cooking time to 12-15 minutes.