Vitamin-rich dried apricots add to the nutrition packed into this low-fat breakfast, lunchbox, or dinner quick-bread.
1½ cups unsifted all-purpose flour
¾ cup cornmeal
2 tablespoons light brown sugar
3 teaspoons baking powder ½ teaspoon salt
¾ cup milk
2 large eggs
3 tablespoons vegetable shortening or butter (or a mixture), melted
½ cup dried apricot halves, finely chopped
Preheat oven to 350°F. Grease an 8-inch square baking pan.
Stir together flour, cornmeal, brown sugar, baking powder, and salt in a medium bowl. Combine milk, eggs, and melted shortening in a small bowl; add to dry ingredients and stir just until combined. Fold in apricots and spoon into greased pan.
Bake cornbread 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes. Cut into 8 rectangles and serve warm.
8 Servings