Cornbread

This cornbread recipe is basically the Betty Crocker recipe modified to remove dairy. I served it with red beans and rice.

INGREDIENTS 

1/4 cup Earth Balance no soy buttery spread

1 cup almond milk

1 large egg

1 1/4 cups yellow corn meal

1 cup all-purpose flour

1/2 cup sugar

1 Tbsp baking powder

1/2 tsp salt

COOKING INSTRUCTIONS 

Preheat oven to 400 degrees F. Spray bottom of 8" square baking pan with cooking spray (olive oil). Melt the buttery spread. In a large bowl, whisk together eggs, milk, and melted buttery spread. Add cornmeal, flour, sugar, baking powder, and salt. Stir together just enough to moisten dry ingredients - it will be lumpy. Pour batter into prepared pan, using rubber spatula to scrape all batter out of bowl and to smooth batter in pan. Bake 20-25 minutes, until toothpick inserted in center comes out clean.