Maple Marbled Cornbread

First bowl: 2 cups yellow cornmeal
1 ½ cups unbleached all purpose white flour
1 ½ Tsp baking powder
¾ tsp salt
Second bowl: 2 cups blue cornmeal
1 ½ cups unbleached all purpose flour
1 ½ Tsp baking power
¾ tsp salt
Third bowl: ¾ cup canola oil
¾ cup maple syrup

3 ½ to 4 cups water

Preheat oven to 350 degrees. Oil a 13 by 9 inch baking pan. Heat baking pan in oven while preparing batters.

First bowl: Mix all ingredients and set aside
Second bowl: Mix all ingredients and set aside
Third bowl: Whisk oil and syrup together until blended. Pour mixture equally over first and second bowls. Divide water equally among first and second bowl; stir until ingredients are mixed and no lumps remain.

Remove baking pan from oven; pour yellow batter into center of hot pan. Pour blue batter along sides of pan. Pull spatula in zigzag pattern through batters to marble them. Bake until tester inserted in center comes out clean and top is slightly brown, 35-40 minutes. Makes 12 servings.

Per serving: 433 cal; 7g protein; 15 g total fat(1g saturated fat); 69 g carbohydrates; 0 cholesterol; 641 mg sodium; 4g fiber