Prep 5 mins
Cook 25 mins
This is a low cal modification of my mom's cornbread recipe. Using Splenda instead of sugar and "I Can't Believe It's Not Butter Lite" instead of butter or oil, makes a big difference in calories but not in taste. I just made some to serve with chili and it was great!
- Combine ingredients in a large bowl, then mix by hand until batter is just moistened.
- Pour into 9 large muffin cups or a 9x9 cake pan sprayed with Pam.
- Bake for 25-30 minutes at 350 degrees F.
These turned out great. I made them in the muffin pan and they were wonderful. I was worried that they would be dry because there was only one egg but they were actually quite moist. Thanks for posting!
this was wonderful! I made this for my husband, using stone ground cornmeal, 1/2 whole wheat & half white flour. I also used 2 tbsp butter & 2 tbsp applesauce. Baked great for about 26 min. Good thing I used part applesauce b/c he slathered some butter on it, to eat it with some healthy chili! LOL! Thanks so much for sharing!!!!!!! I used an 8X8 baking pan, too.
I made this today and it was really good. I did make a few changes based on what we had on hand. I used Masa corn flour instead of cornmeal, real sugar instead of Splenda, and canola oil instead of margarine. It came out sort of like a corn biscuit. It was yummy with the lentil and brown rice chili we had!