The slight cornmeal crunch is a good match for the thick and hearty Butternut Squash- White Bean Soup.
1 2/3 cups all-purpose flour
1/3 cup yellow cornmeal
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3 1/2 tablespoons chilled butter, cut into small pieces
1/2 cup 1% low-fat milk
1 large egg, lightly beaten
How to Make It
Preheat oven to 375°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk and egg to cornmeal mixture; stir just until moist.
Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Cover a baking sheet with parchment paper; coat with cooking spray. Pat dough into a 7-inch circle on prepared baking sheet. Cut dough into 8 wedges, cutting into but not through dough.
Bake at 375° for 22 minutes or until golden brown and a wooden pick inserted in center comes out clean. Serve warm.