Recipe by BeachGirl
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.
Top Review by Amanda Beth
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!
- 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 See How It's Made
- 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.