Southern Cornbread

I absolutely love cornbread, and I grew up in the South eating it made with sugar.

I often hear back from readers who feel they must inform me that I'm making my cornbread wrong because my recipe calls for too much sugar or any sugar at all.

Apparently, cornbread is one of those things people feel passionately about - I know I do!

Make it how you will, adding as much or as little sugar as you like, but don't knock my sugared recipe until you've tried it

Ingredients:

1 cup non-dairy milk (soy, rice, almond, hemp, etc.)

1 egg

1/4 cup vanilla soy yogurt

1/2 tsp. apple cider vinegar

3/4 cup Jules Gluten Free All Purpose Flour™

1/2 tsp. salt

1/2 tsp. baking soda

1 Tbs. baking powder

3/4 cup cornmeal

1/2 - 3/4 cup granulated cane sugar

Directions:

Preheat oven to 375 F. Mix the liquid ingredients then stir in the other ingredients, mixing until the lumps are removed. The batter will be thin, but not watery.

Pour the batter into an oiled 8 x 8 baking pan or into oiled or lined muffin pans. Bake for 30 minutes for the cornbread, less for the muffins, according to your oven.

The bread will be done when the top is lightly browned and a cake tester or toothpick in the center of the bread is clean; do not over cook!

Copyright Jules E. Dowler Shepard 2009!

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