Title: Fruit sweet and sugar free - cornbread
 Categories: Diabetic, Fruits, Breads/bm
      Yield: 12 Servings
 
MMMMM----------------------WET INGREDIENTS---------------------------
      5 tb Butter, softened;
      2 tb Fruit sweetener;
      3    Eggs;
  1 1/4 c  Buttermilk;

MMMMM----------------------DRY INGREDIENTS---------------------------
    3/4 ts Baking poweder;
    3/4 ts Baking soda;
    1/4 ts Salt;
  1 1/8 c  Cornmeal;
 
  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.