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Cornbread
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Description
This has become our family favorite cornbread. Recipe shared by Eileen Schlauch from the Lodi, Ohio Congregational Church. I have made it healthier with sugar substitutes, Greek yogurt for the egg and applesauce for the oil as well as white whole weat flour. It does change the original but if you have dietary restrictions, it can be modified successfully!
Ingredients
- 2 Eggs
- 1 cup Butter Or Oleo
- 2 cups Sugar
- 2 cups Flour
- 2 cups Cornmeal
- 2 teaspoons Baking Soda
- 2 teaspoons Salt
- 2 cups Buttermilk
Preparation
Beat eggs in a mixing bowl with wire whisk. Add softened butter or oleo and sugar, continue whisking until creamy. Add dry ingredients and buttermilk, mixing just until all are combined and moistened.
Pour into greased or paper lined muffin tins or 9×12 baking pan. Bake at 350ºF for 17 to 20 minutes. Types of pans used will affect baking time.
Let cool for a few minutes before serving. Tasty warm with chili or bean soup (our favorite!).
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