Got it from the taste of home website. US measurements. 0.3 grams of fat per serving.#lowfat #thanksgivingI used coarsely ground “polenta” for the cornmeal because I like the flavor. It had a bit of a bite so if you like a softer cornbread you might want to try regular cornmeal.I made a half recipe, which is why you see a smaller loaf pan in my photos, but the recipe below should be used with a 9x9 inch baking tray. I also used nonfat evaporated (canned) milk because I didn’t have regular nonfat milk (1/2 evaporated milk and 1/2 water).

My former sweet mother-in-law introduced this recipe to me & I have tweaked it to not feel so guilty 🍘

I got this recipe off my cornmeal box but doctored it to be alot less calories. One serving is 75 calories. enough left over for some butter and a drizzle of honey!

A Southern classic

Corn bread originated in the frontier era in the U.S., when food was scarce and so corn flour was mixed with flour.This is very hearty and satisfying with the sweetness of the corn.Make sure to bake immediately after mixing the mixture with the dry ingredients. If time lapses before baking, the baking soda won't function well and the bread won't rise. Recipe by pogue

This is my grandma's recipe, it's different from american cornbread; I never tried it sweet. I usually eat it with yoghurt or soup

make sure if you use this recipe add salt if box mix do not add salt

Very flexible recipe. We usually add diced peppers for a little heat. NOTE: You can make your own buttermilk by adding a couple tablespoons of white vinegar to the milk and letting it curdle for ~10 min. Or you can just use milk.

Just down home southern goodness and easy to make.