Reduced Sugar Cornbread
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Reduced Sugar Cornbread calories by ingredient
Introduction
Replaced butter with trans-fat free baking sticks and sugar with Splenda. Replaced butter with trans-fat free baking sticks and sugar with Splenda.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, melted
1 large egg
1 1/4 cup cornmeal
1 cup all purpose flour
1/2 cup Splenda
1 tablespoon baking powder
1/2 teaspoon salt
Directions
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.