One of my mom's gradschool roommates has been a long-time friend of our family. She also happens to work in the world of sustainable food systems. This is one of her recipies that has become a family favorite. It is luscious, moist, with a golden gorgeous crumb, but a fraction of the fat and calories most traditional cornbreads have.
3/4 c cornmeal
1 c unbleached white flour
2 tsp cream of tartar
t tsp. baking soda
3/4 tsp salt
1/3 c sugar
2 Tbs unhydrogenated vegetable shortening or butter
1/2 c low fat sour cream or yogurt
1/4 c milk
1 egg, well beaten
Combine dry ingredients. Work shortening or butter in with a pastry cutter or your fingers till combined. In a separate bowl, combine wet ingredients. Gently mix wet ingredients into dry until just combined. DO NOT OVERMIX or bread will be tough. Smooth into 8 x 8 pan and bake at 425 for 15 minutes or until golden brown and solid through.