This light, quick bread gets a bit of heft from cornmeal, which adds texture and a little bite. After lightly buttering the baking pan, I sprinkle in a little cornmeal to give the loaf a nice crunch. The butter, meanwhile, adds extra flavor and helps brown the crust.
Just two tablespoons of butter, along with nonfat egg substitute, reduce the fat and calories. While similar breads can be made with nuts, I chose to leave them out.