Moist Buttermilk Corn Bread |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 9 |
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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:
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.
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