Nothing corny 'bout this traditional dish

Cornbread. Simple to make, good for you and downright scrumptious -- especially as a snack.

What's not to love?

Cornbread is so versatile. The recipe can be tailored to suit your tastes, and there are many ways to serve it. My preference is dessert-style; warm, with a topping of sour cream.

This version is based on a recipe from the The Okinawa Program. The book presents an approach to healthy living drawn from practices of residents of an island chain in southern Japan, folks renowned for their longevity.

Easy-peasy Cornbread

• 1 1/2 cup cornmeal
• 1/4 cup ground flaxseed
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cup plain yoghurt
• 1 tbsp canola oil
• 1 egg

Directions:

1. Preheat oven to 400°F.
2. Oil 9-inch pan. (I use a cast-iron skillet, to add iron to my diet.)
3. Combine dry ingredients (cornmeal, flaxseed, baking soda, salt) in small bowl.
4. In medium bowl, stir together wet ingredients (yogurt, oil, egg).
5. Stir dry ingredients into wet ingredients.
6. Pour batter into pan. Bake 25-30 minutes (i.e. until toothpick comes out clean).
7. Set on rack to cool (approx 10 minutes). Flip pan to empty.
8. Cut into wedges. Serve warm.
9. Refrigerate leftovers.

Variations:

→ Go for Balkan- or Greek-style yoghurt if you like your cornbread rich. But I think it's as tasty with low-fat yoghurt.

→ Use just egg white if you wish to cut cholesterol.

→ In place of flaxseed, choose other seeds, nuts or grains to vary taste and texture. I'm partial to flaxseed because it is a great source of omega-3 fatty acids.

No biggie. Whip up your cornbread whichever way you please.

Then slice yourself a hunk, sit back and enjoy.