Cornbread from Healthy Diabetic Recipes

Cornbread Recipe

Recipe Ingredients:

WET INGREDIENTS

5 tbsp butter, softened
2 tbsp fruit sweetener
3 eggs
1 1/4 cup buttermilk

DRY INGREDIENTS

3/4 tsp baking poweder
3/4 tsp baking soda
1/4 tsp salt
1 1/8 cup cornmeal

Recipe Instructions:

Preheat the oven to 350 degrees. Spray a 9" square pan with lecithin spray.
With an electric mixer on medium high speed, use the paddle attachment or
beaters to cream the softened butter and fruit sweetener until light and
fluffy. Beat in the eggs, one at a time, being sure that the first egg is
incorporated before the next one is added. Sift the dry ingredients
together. Reduce the mixer speed to low. Add the sifted dry ingredients,
one third at a time, alternating with the buttermilk. Pour the batter into
the prepared 9" square pan. Place the pan on the middle shelf of the
preheated oven and bake for 30-35 minutes. When done the cornbread will be
a rich golden yellow and will spring back when touched lightly in its
center. Cool the cornbread in its pan on a wire rack. Cornbread is great
eaten hot from the oven. It is best stored at room temperature, well
wrapped in plastic.

Servings: 12

When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress

~ Gelett Burgess, 'Look Eleven Years Younger' (1937).

 

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