Southern corn bread is traditionally made with little or no flour or sugar, as opposed to Northern corn bread, which is sweeter and more cake-like in texture. This is best served the day it is baked. Great with chili or soup!
Preheat oven to 400°F. Spray an 8-inch square baking pan with cooking spray.
Combine cornmeal, sugar, baking powder and salt in a mixing bowl. Stir in remaining ingredients with a spoon just until moistened.
Turn into prepared pan. Bake 20 to 25 minutes or until lightly browned and a wooden pick inserted in center of pan comes out clean.
Recipe Note: Up to 1/2 of the milk may be substituted with unsweetened almond milk.
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