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

Submitted by Pesto lover

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

MAKE IT SHINE! ADD YOUR PHOTO

Ready In:: 25mins
Yields:
Units:

Nutrition Information

Join In Now Join the conversation!

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

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.

Submit a Recipe Correction

Add a Note