Total Time
Prep 15 mins
Cook 30 mins

This is a nice moist cornbread that's lower in carbs because of Splenda. I use extra light olive oil so it doesn't affect the taste.


  1. Preheat oven to 350.
  2. Mix all ingredients together in a mixing bowl.
  3. Bake in a greased 8X8 pan for 30 minutes.