Cornbread

Method

• Preheat the oven to 350 degrees
• Spray a 9" square pan with lecithin spray
• With an electric mixer on medium high speed, use the paddle attachment or beaters to cream the softened butter and fruit sweetener until light and fluffy
• Beat in the eggs, one at a time, being sure that the first egg is incorporated before the next one is added
• Sift the dry ingredients together
• Reduce the mixer speed to low
• Add the sifted dry ingredients, one third at a time, alternating with the buttermilk
• Pour the batter into the prepared 9" square pan
• Place the pan on the middle shelf of the preheated oven and bake for 30-35 minutes
• When done the cornbread will be a rich golden yellow and will spring back when touched lightly in its center
• Cool the cornbread in its pan on a wire rack
• Cornbread is great eaten hot from the oven
• It is best stored at room temperature, well wrapped in plastic.