Apricot Corn Bread

Directions

1. 1
   Preheat oven to 350°.
2. 2
   Spray a 9 x 5 x 3-inch loaf pan with nonstick cooking spray or coat lightly with vegetable oil.
3. 3
   Finely chop the dried apricots and set aside.
4. 4
   Mix flour with corn meal, baking powder, salt, soda and sugar in a large bowl. In another bowl, combine buttermilk, eggs, oil and honey.
5. 5
   Pour liquid ingredients into dry ingredients and mix until just blended. Spoon batter into loaf pan. Bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
6. 6
   Cool in pan for 10 minutes.
7. 7
   Gently loosen sides of pan. Turn onto wire rack to cool completely.
8. 8
   Makes 1 loaf.
9. 9
   Each slice contains 182 calories and 5 grams fat (26% from fat).