Southern Cornbread

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.

• Ready In: 30 mins
• Serves: 9
• Yields: 1 9x9 inch pan

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

1. Preheat oven to 375 degrees.
2. Spray 9x9-inch baking pan with Bakers' Joy or grease and flour.
3. In large bowl, add all dry ingredients and mix well.
4. Add liquid ingredients and stir by hand just enough to mix; do not over-mix.
5. Pour into prepared pan.
6. Bake 20-25 minutes or until top is lightly browned.
7. Cut into nine 3-inch squares.
8. Variation: Substitute non-fat buttermilk for the skim milk and add 1/2 tsp. baking soda.