Reduced Sugar Cornbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup soy milk (or any milk)1/2 stick I Can't Believe it's Not Butter Cooking & Baking Stick, melted1 large egg1 1/4 cup cornmeal1 cup all purpose flour1/2 cup Splenda1 tablespoon baking powder1/2 teaspoon salt
Makes 12 pieces or corn muffins.
Heat oven to 400, preheat cast iron skillet in oven, allowing 1 1/2 tablespoons baking spread to melt while preparing batter.
Beat milk, vegetable oil spread, and egg in large bowl. Stir in remaining ingredients and stir just until flour is moistened. Batter will be lumpy. Pour batter into skillet.
Bake 20-25 minutes, until golden brown and toothpick inserted in center comes out clean.
Number of Servings: 12
Recipe submitted by SparkPeople user DEADMEAT.
Heat oven to 400, preheat cast iron skillet in oven, allowing 1 1/2 tablespoons baking spread to melt while preparing batter.
Beat milk, vegetable oil spread, and egg in large bowl. Stir in remaining ingredients and stir just until flour is moistened. Batter will be lumpy. Pour batter into skillet.
Bake 20-25 minutes, until golden brown and toothpick inserted in center comes out clean.
Number of Servings: 12
Recipe submitted by SparkPeople user DEADMEAT.
Nutritional Info Amount Per Serving
- Calories: 130.7
- Total Fat: 5.0 g
- Cholesterol: 17.7 mg
- Sodium: 271.6 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 1.5 g
- Protein: 3.5 g
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