Southern Cornbread
photo by Loves2Teach
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
1 9x9 inch pan
- Serves:
- 9
ingredients
- 1 cup flour
- 1 cup yellow cornmeal (can use white)
- 3 tablespoons sugar or 1 1/2 teaspoons Equal sugar substitute (from packets)
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 whole eggs or 1/4 cup egg substitute
- 1 cup skim milk
- 1⁄4 cup canola oil
directions
- Preheat oven to 375 degrees.
- Spray 9x9-inch baking pan with Bakers' Joy or grease and flour.
- In large bowl, add all dry ingredients and mix well.
- Add liquid ingredients and stir by hand just enough to mix; do not over-mix.
- Pour into prepared pan.
- Bake 20-25 minutes or until top is lightly browned.
- Cut into nine 3-inch squares.
- Variation: Substitute non-fat buttermilk for the skim milk and add 1/2 tsp. baking soda.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was a very good recipe! I made one substitution: I swapped the oil for unsweetened applesauce. This made the cornbread rather more like a cake though, but it was still delicious. My son loves it! For 8 servings, with the applesauce substitution, one serving has 3 ww points! Very yummy! Good with ham and beans!
see 3 more reviews
Tweaks
-
This was a very good recipe! I made one substitution: I swapped the oil for unsweetened applesauce. This made the cornbread rather more like a cake though, but it was still delicious. My son loves it! For 8 servings, with the applesauce substitution, one serving has 3 ww points! Very yummy! Good with ham and beans!
RECIPE SUBMITTED BY
BeachGirl
Edisto Island, South Carolina
I am a retired computer programmer, teacher, and cookbook author. Hubby and I have a grown daughter & SIL, son & DIL and 2 grandgirls. My favorite hobbies: cooking, Silhouette crafting, sewing, embroidery and wearable art, quilting, genealogy research, reading,