Cornbread Made With Coconut Milk, Splenda and Olive Oil
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Yellow Cornmeal, 1 1/2 cups Flour, whole grain, 3/4 cup *Splenda, 8 packets Salt, 3/4 tsp Baking Powder, 6 tsp Egg, fresh, 1 large (Optional) Any Brand Coconut Milk, 1 cup Olive Oil, 1/4 cup + 1 tsp to Grease Pan
Preheat Oven 425 Degrees. Grease Pan With 1 Tsp Olive Oil.
Mix all dry ingredients. Make a well in the center and put in fresh de-shelled egg, coconut milk and olive oil. Mix into dry ingredients until well moistened but not over mixed. Pour into 9X9" greased baking pan. Bake for 25 to 30 minutes until knife inserted comes out dry.
Serving Size: Yields: 12 Slices of Cornbread.
Number of Servings: 12
Recipe submitted by SparkPeople user CHERIE22222.
Mix all dry ingredients. Make a well in the center and put in fresh de-shelled egg, coconut milk and olive oil. Mix into dry ingredients until well moistened but not over mixed. Pour into 9X9" greased baking pan. Bake for 25 to 30 minutes until knife inserted comes out dry.
Serving Size: Yields: 12 Slices of Cornbread.
Number of Servings: 12
Recipe submitted by SparkPeople user CHERIE22222.
Nutritional Info Amount Per Serving
- Calories: 147.5
- Total Fat: 7.6 g
- Cholesterol: 15.4 mg
- Sodium: 405.7 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 2.0 g
- Protein: 3.1 g
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