It just about goes without saying that if you stay overnight at one of the plantation hotels across the South, you're going to be offered cornbread with your meals. This splendid version remakes a classic buttermilk recipe with a few easy changes. After your first bite, you'll probably agree with the philosphy that cornbread goes with everything! Serves 8 *freezes well
2/3 cup Carnation Nonfat Dry Milk Powder 1 cup water 1 tablespoon white vinegar 1 cup (6 ounces) yellow cornmeal 3 tablespoons all-purpose flour 1 tablespoon pourable Splenda 1 teaspoon baking powder 1/2 teaspoon baking soda 1 egg or equivalent in egg substitute 1/4 cup Land O Lakes no-fat sour cream
Preheat oven to 375 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a small bowl, combine dry milk powder, water, and vinegar. Set aside. In a large bowl, combine cornmeal, flour, Splenda, baking powder, and baking soda. Stir egg and sour cream into milk mixture. Add milk mixture to cornmeal mixture. Mix just to combine. Spread batter into prepared baking dish. Bake for 25 to 30 minutes. Place baking dish on wire rack and let set for at least 5 mintues. Cut into 8 servings.
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