By XAnnette on February 26, 2004
Photo by Annacia
Photo by Annacia
"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!"
Serving Size: 1 (71 g)
Servings Per Recipe: 9
"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!"
"I read thru some of the reviews and made some enjoyed changes. I used all egg whites, no sugar added apple sauce instead of the butter, and all whole wheat flour. They turned out GREAT! I love them! On the other hand my mother didn't like them so much.. I think it's because of the whole wheat flour. She has a dislike for almost anything healthy. Next time I'll make these with white flour to make her happy. But everyone else in my family enjoyed these! Thanks!! =)"
"I let my 10 year od make these herself, she used only egg whites, and apple sauce. ABSOLUTLY AWSOME!!! Even my wife (that doesn't like anything healthy) Loved them !!!"
"Very nice corn bread. I used whole wheat flour and as I was running very late and dashing like mad to get dinner ready I even forgot to add the egg and on top of all that I used 1/8 cup of margarine and 1/8 cup of applesauce and still got very nice product. I didn't use the Splenda either as I don't like sweet corn bread. Used a 12 cup muffin tin and baked them for 30 mins. Simply great with a pot of Pinto beans."