Moist Buttermilk Corn Bread

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.

• Ready In: 30 mins
• Serves: 9

Ingredients

• 1  cup cornmeal
• 1⁄4 cup  of stone ground cornmeal
• 1⁄2 cup  of whole grain  pastry flour
• 1⁄4 cup  of whole grain cake flour
• 2  tablespoons sugar
• 2  teaspoons  , baling powder (I use a no sodium brand, found @ Whole Foods Supermarkets)
• 1⁄2  teasspoon baking soda
• 1⁄2  teasspoon  salt substitute
• 2 1⁄2 tablespoons  of powdered cultured buttermilk
• 1⁄2 cup egg substitute
• 1 1⁄3 cups  of 2% Carnation instant milk
• 3  tablespoons light margarine, Melted
•  cooking spray

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.