THE BEST MOIST SWEET CORNBREAD

THE BEST MOIST SWEET CORNBREAD
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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of THE BEST MOIST SWEET CORNBREAD calories by ingredient
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Introduction

Original recipe from Food.com. Their recipe really is the best cornbread I've ever had so I tried some modifications to see if I could get the calorie count down. Substituted Splenda for sugar, 1 % milk for half and half and Brummel & Brown Buttery Spread for butter. Original recipe from Food.com. Their recipe really is the best cornbread I've ever had so I tried some modifications to see if I could get the calorie count down. Substituted Splenda for sugar, 1 % milk for half and half and Brummel & Brown Buttery Spread for butter.
Number of Servings: 16

Ingredients

    1 1⁄2 cups all-purpose flour
    3⁄4 cup Splenda for baking
    1⁄2 cup yellow cornmeal
    1 tablespoon baking powder
    1⁄2 teaspoon salt
    1 pinch cayenne pepper (optional add in for heat)
    1 1⁄4 cups 1% milk
    2 large eggs, slightly beaten
    1⁄3 cup oil (vegetable, olive or canola)
    4 tablespoons Brummel and Brown Buttery Spread, melted
    1 (10 ounce) can corn kernels, well drained

Tips

“This is more like a cake it's so moist and light, you may want to add in some green chilies or shredded cheddar cheese --- for a less sweeter taste reduce sugar to 1/2 cup --- this is very good!”


Directions

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.

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  • This corn bread is so good!!! - 11/27/19

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