Thanksgiving 2014: working on cornbread recipe to use in my stuffing and to eat! It had to be dairy free and I didn’t want to use a dairy substitute..so..I found this recipe on Food.com and tweaked..here it is! It is a moist cornbread, but crumbly to eat.
Combine well, these dry ingredients in a bowl:
1 cup flour
1 cup yellow cornmeal
5 teaspoons baking powder
1/4 cup natural turbino sugar (the large granule brown)
1/2 teaspoon salt
Add the following to the dry ingredients until just mixed:
1 cup plus 2 Tablespoons water
1/3 cup oil (I use olive)
Place mixture in 8 inch square pan. Bake 425 for 20-25 minutes until lightly brown. .