|Source: Butterworks Farm|
|Prep time: 45 minutes||Cooking time: 30 minutes||Total time: 1 1/4 hours|
Go Local! Use Butterworks Farm buttermilk, yogurt and Early Riser cornmeal.
Preheat oven to 425 degrees. Beat together egg, milk and sweetener.
Mix well together all dry ingredients.
Combine all ingredients, including melted butter, and mix well.
Optional: for a treat add ¾ cup grated cheddar cheese, ½ cup sweet corn kernels, ¼ cup chopped green chiles or jalepeños. Adding any one of these or all of them makes it an extra hearty accompaniment to soup or chili.
Spread into buttered 8” square pan, and bake 20 minutes or till firm and lightly browned.
Serve hot with fresh butter.
Leftover cornbread pan toasted and buttered with eggs or maple syrup, makes an excellent breakfast food.