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Add a photoServings: 12
Ingredients
- 5 Tbsp. Butter, softened,
- 2 Tbsp. Fruit sweetener,
- 3 x Large eggs,
- 1 1/4 c. Buttermilk,
- 3/4 tsp Baking poweder,
- 3/4 tsp Baking soda,
- 1/4 tsp Salt,
- 1 1/8 c. Cornmeal,
Directions
- 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 possibly beaters to cream the softened butter and fruit sweetener till light and fluffy. Beat in the Large eggs, one at a time, being sure which the first egg is incorporated before the next one is added. Sift the dry ingredients together. Reduce the mixer speed to low. Add in 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 min. When done the cornbread will be a rich golden brown yellow and will spring back when touched lightly in its center. Cold the cornbread in its pan on a wire rack. Cornbread is great eaten warm from the oven. It is best stored at room temperature, well wrapped in plastic.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 12 servings | |
| Calories 128 | |
| Calories from Fat 58 | 45% |
| Total Fat 6.55g | 8% |
| Saturated Fat 3.61g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 208mg | 9% |
| Potassium 84mg | 2% |
| Total Carbs 13.59g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.64g | 1% |
| Protein 3.65g | 6% |
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