THE BEST MOIST SWEET CORNBREAD
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 1⁄2 cups all-purpose flour3⁄4 cup Splenda for baking1⁄2 cup yellow cornmeal1 tablespoon baking powder1⁄2 teaspoon salt1 pinch cayenne pepper (optional add in for heat)1 1⁄4 cups 1% milk2 large eggs, slightly beaten1⁄3 cup oil (vegetable, olive or canola)4 tablespoons Brummel and Brown Buttery Spread, melted1 (10 ounce) can corn kernels, well drained
Set oven to 350 degrees F.
Set oven rack to second-lowest position.
Butter an 8 x 8-inch square baking dish.
In a large bowl mix together flour with Splenda, cornmeal, baking powder and salt.
In another bowl whisk together milk, eggs, oil and melted buttery spread; add to the flour mixture and stir with a wooden spoon until just combined.
Mix in canned corn.
Transfer to baking dish.
Bake for 35 minutes or until knife inserted comes out clean.
Serving Size: cut into 16 pieces
Number of Servings: 16
Recipe submitted by SparkPeople user LADYOFTHEFOREST.
Set oven rack to second-lowest position.
Butter an 8 x 8-inch square baking dish.
In a large bowl mix together flour with Splenda, cornmeal, baking powder and salt.
In another bowl whisk together milk, eggs, oil and melted buttery spread; add to the flour mixture and stir with a wooden spoon until just combined.
Mix in canned corn.
Transfer to baking dish.
Bake for 35 minutes or until knife inserted comes out clean.
Serving Size: cut into 16 pieces
Number of Servings: 16
Recipe submitted by SparkPeople user LADYOFTHEFOREST.
Nutritional Info Amount Per Serving
- Calories: 173.5
- Total Fat: 6.4 g
- Cholesterol: 0.9 mg
- Sodium: 241.1 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 1.0 g
- Protein: 3.0 g