FANCY SWEET CORN BREAD

1 1/2 cups yellow cornmeal, preferably stone ground
1/2 cup unbleached all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 large egg yolk
2 teaspoons canola oil
2 large egg whites
1 1/2 cups low-fat buttermilk
Additions* (optional)

Place the oven rack in the center of the oven. Place an 8-by-8-inch baking pan on the rack and preheat the oven to 425 degrees F.

In a medium mixing bowl, stir together the cornmeal, flour, sugar, baking powder and baking soda. Set aside.

In a large mixing bowl, whisk together the egg yolk and canola oil until combined. Add the egg whites and buttermilk and whisk until combined (stir in addition, if desired*). Add the cornmeal mixture and stir just until moistened: The batter will not be smooth.

Carefully remove the preheated pan from the oven and place it on a heatproof surface. Lightly spray the pan with the nonstick spray. Immediately pour the batter into the pan, smooth the top.

Bake for 25 minutes or until the top is light brown and a wooden pick inserted in the center comes out clean. Remove from the oven, cool slightly and serve.

*OPTIONAL ADDITIONS:
When whisking in the buttermilk, you can add one of the following to the batter:
1/2 cup fresh or frozen whole kernel yellow corn;
1/2 cup grated reduced-fat sharp cheddar cheese;
1/4 cup chopped onion;
1/2 cup chopped green bell pepper;
1 chopped jalapeno pepper.

Makes 6 servings
Adapted from source: A Guy's Guide to Great Eating by Don Mauer