Add a taste of sweetness to this sugar-free classic cornbread recipe
If you enjoy just a hint of sweetness in cornbread, but are watching your sugar intake, this recipe is perfect. We prefer a thinner, crispier bread, so this recipe will make four slices in one 8-inch square pan. You can double the recipe for either more people or for puffier results. The baking time will be longer, of course.
½ cup cornmeal
Preheat oven to 425 degrees.
Combine the first five ingredients in a large bowl and mix thoroughly with a spoon. Beat egg in a small bowl and add to dry mix. Add milk and oil and continue stirring to remove lumps.
Coat an 8"x8" pan with cooking spray and pour in mixture. Cook for approximately 20-25 minutes or until done in middle and browned to taste.
If you have leftovers, just wrap in plastic and double bag for the freezer.
2005-2006 C.K. Kennedy
Pittsburg, TX 75686
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