Southern Cornbread Recipe #54075
This is an easy, traditional, slightly sweet Southern cornbread. I often make a batch to use in my homemade stuffing/dressing casserole. It freezes well after cooking.
by BeachGirl
30 min | 10 min prep
SERVES 9 , 1 9x9 inch pan
- 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 egg or 1/4 cup egg substitute
- 1 cup skim milk
- 1/4 cup canola oil
- 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.
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5 stars