Low Fat, Sugar Free Cornbread

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!

• Ready In: 30 mins
• Serves: 9

Ingredients

• 1  cup flour
• 1  cup cornmeal
• 1  teaspoon salt
• 4  teaspoons baking powder
• 1⁄3 cup Splenda sugar substitute, for baking,not packets
• 1  egg
• 1 1⁄4 cups nonfat milk
• 1⁄4 cup  melted i can't believe it not butter light margarine

Directions

1. Combine ingredients in a large bowl, then mix by hand until batter is just moistened.
2. Pour into 9 large muffin cups or a 9x9 cake pan sprayed with Pam.
3. Bake for 25-30 minutes at 350 degrees F.