Sweetened CornBread
Why I Love This Recipe
This recipe was shared with me from an old friend. She decided to pass it on because she teases me about how I love to make everything sweet.....Pasta Sauce, Salad Dressing, and now.....Cornbread. I decided to opt out on using sugar and have replaced it with the use of equal. Sometimes I make bunches of this for gatherings and when I have leftovers I warm it up in the morning and eat it with a spread of butter and a good pour of maple syrup.
Ingredients You'll Need
1 cup all-purpose flour
1 cup yellow cornmeal
8 packets of equal
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Place a 9 inch round cake pan on a piece of Reynolds® Parchment Paper. Trace around the bottom of the pan and cut out the circle. Place the circle in the bottom of the pan for easy removal.
2. In a large bowl, combine flour, cornmeal, equal, salt and baking powder. Stir in the egg, milk and vegetable oil mix until well combined. Pour the batter into the prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
