THE BEST MOIST SWEET CORNBREAD
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
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
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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.
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.
