Fluffy Corn Bread

Best Sugar Free Cornbread ever!

 Perfect Balance of Moist and Fluffiness!

Taste so good I can eat a whole pan by myself literally :)

Their is only one way to describe the taste of this cornbread its fluffy and moist emm.... sooooo good. I prefer cornbread without sugar so for this recipe I eliminated sugar altogether but don't let the sugar free deceive you this is some of the best cornbread I've ever made. If you do add sugar its best to use Rapunzel sugar because it has some nutrition in it and the nutrition facts back this up.

I recommend buying it in the store though because it usually has Iron in it as well in store bought package. At Vita Cost website it only shows it as having "Vitamin C" which is good for you too but why not have both vitamin c and iron :) it took me ages to find a sugar with nutrition in it. When you look at all the marketing labels on other sugars brands they claim the benefits of vitamins in their sugar but have none to back it up on their nutrition facts label. Rapunzel has earned my respect because they took time to make sure you get some nutritional value out of their sugar rather than just pure sugar going into your body.

Nutrition Information for this recipe will be added later along with the brand names used to make the product! I believe in providing the brand names so you can get the same level of nutrition that I found from making recipe.

Ingredients:

• 1 teaspoon (baking soda organic)
• 2 cups + 1/4 cup (yogurt plain organic)
• 2 cups organic cornmeal
• 2 tsp (Salt; brand "Eden Foods") Never add more salt than this you will regret it! I've tested this and my face cringed :(
• 4 tbsp (organic sweet cream butter)
• 2 Eggs (Buy local organic farmers eggs or buy Egg Lands Best Organic eggs)

Utensils:

• Iron Skillet preferred because cornbread want stick to surface (you can use a glass pan instead but make sure to buy oven safe wax paper to put under cornbread so it can't stick to pan)
• Large Bowl
• Spoon (to mix ingredients) 
• Measurement utensils:  (cup, tsp, tbsp)

Instructions:

1.) Pre-heat Oven to 450 degrees F
2.) Add 4 TBSP of butter to glass pan or iron skillet and place in oven to melt butter
3.) Get a bowl and mix together well (salt, baking soda & corn meal)
4.) Then add Yogurt and Eggs and mix all ingredients together until lumps disappear
5.) By now your butter should be melted so take pan out of oven (use mittens so you don't burn yourself!) add your mixed ingredients to pan and mix it well with the butter.
6.) Once oven reachs 450 degrees F place pan in oven and let it cook for about 25 mins or until lightly golden brown on top.
7.) Take corn bread out of oven cut and serve. (use spatula to remove corn bread from pan after cutting it.


As promised I will provide the nutrition for each product brand I used once I have time to do so. However until then enjoy!