Cornbread With Splenda

Name: Cornbread With Splenda
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1 loaf
Ingredients: 1 cup all-purpose flour (I use King Arthur brand); 1 1/2 cups cornmeal (I use organic); 1/2 cup Splenda granular; 1 1/2 teaspoons baking powder (I use Rumford); 1/2 teaspoon baking soda; 1/2 teaspoon salt; 4 tablespoons oil (I use light olive oil); 1 cup buttermilk; 1 egg, well beaten

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Recipe by Pesto lover

I like a sweet cornbread, but I am trying to cut back on sugar. This recipe turned out very well.

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READY IN: 25mins

YIELD: 1 loaf

UNITS: US

INGREDIENTS

Nutrition

1

cup all-purpose flour (I use King Arthur brand)
1 ¹⁄₂

cups cornmeal (I use organic)
¹⁄₂

cup Splenda granular
1 ¹⁄₂

teaspoons baking powder (I use Rumford)
¹⁄₂

teaspoon baking soda
¹⁄₂

teaspoon salt
4

tablespoons oil (I use light olive oil)
1

cup buttermilk
1

egg, well beaten

DIRECTIONS

Mix all dry ingredients in medium bowl.
In a separate bowl, mix oil, buttermilk and egg.
Pour wet ingredients into cornmeal mixture and mix with a large spoon, just until blended.
Spray a square 8" or 9" pan with Pam and pour batter into it.
Bake at 400 degrees until lightly browned on top - about 20 minutes in my oven.

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