Anita's Buttermilk Corn Bread
Anita loves making cornbread recipes. It's her favorite task from dawn to dusk! This special buttermilk recipe has been tweaked so that it's better for you than traditional corn bread. Enjoy it more than you ever have before!
Cooking Time30 min
Ingredients
- 2 cup wheat flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 3/4 cup sugar substitute
- 2 cup buttermilk
- 1/4 cup melted butter substitute, slightly cooled
- 1 cup yellow cornmeal
Instructions
- Preheat oven to 400 degrees F.
- Lightly grease a 9x12-inch glass baking dish with a non-fat cooking spray.
- Sift together the wheat flour, baking powder, baking soda, and salt.
- Set aside.
- In a separate bowl, beat the eggs and then beat in the sugar.
- Mix in the buttermilk until blended, then add the melted butter substitute.
- Add the flour mixture to the wet mixture; mix well.
- Add the cornmeal and blend thoroughly.
- Bake in your 400 degrees F oven for 25 to 30 minutes.
- Serve warm.