Healthy Cornbread Recipe

I make my momma's corn bread and turns out it's only 105 calories for 1/8 of the recipe. It's simple and yummy.

3/4 cup White Lilly Flour
3/4 Cup White Lilly Cornmeal
1 Tbs Oil

Mix with enough water to get a cake batterish consistency. I bake in a small iron skillet @ 350 for about 30 minutes or until it is golden brown and toasty. Adding another tablespoon of oil would be a little better I think. I was trying to measure for the first time instead of winging it lol

Here's my healthier version of my momma's (I put it in the recipe calculator to make sure of the numbers):

3 c. cornmeal
4 t baking powder
3 eggs
4 T butter
1 c. skim milk
1/4 c. sugar

Melt the butter in cast iron skillet in 350 oven. Mix everything else and pour over melted butter. Bake 30-40 minutes. Cut into 16 squares; each square is 135 calories, 5 g fat, 4 g protein, 2 g fiber. You could make it healthier by using an extremely well-seasoned cast iron pan and omitting the butter, but if you're a southern girl (like me), go ahead and leave it. It's worth it, and you won't need to butter it when serving.
When I have lots of company, I double the butter, add low-fat shredded cheese, a can of corn, and some jalapenos. If I make that version every time, though, I would probably eat the whole pan.