Moist Buttermilk Corn Bread

Be the first to review
READY IN: 30mins
Recipe by chef lisae

I adapted this recipe from another recipe posted on the site (#260739). I made a few changes. And this is what I came up with. I made this recipe, with my changes, for the second time today and it is great! A am sure the original is as well. Moist and tasty.

Ingredients Nutrition

Directions

  1. Preheat over to 425 Degrees.
  2. Generously spray a 8 x 8 square baking dish and set aside.
  3. Melt margarine, and set aside to cool. In a large bowl, mix all dry ingredients together with a whisk. In another bowl or a measuring cup, combine the milk and the egg substitute. Pour the milk mixture into the dry ingredients and stir with the whisk. Pour the melted margarine into the bowl and stir t incorporate. Pour the cornbread mixture into the prepared pan and bake for 20 minutes or until lightly browned, a tooth pick, inserted in the center, comes out clean and bread springs back when ligtly touched.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a