Cornbread (Ww Core)

Submitted by nope9117

"Thanks to ASMITH212!"

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 6

ingredients

• 1 cup yellow cornmeal
• 1 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄3 cup Splenda granular
• 2⁄3 cup fat free sugar free yogurt
• 1⁄3 cup nonfat sour cream
• 1 egg

directions

1. Mix dry ingredients in a medium bowl.
2. Mix liquid ingredients in a small bowl.
3. Gently fold the wet into the dry. Pour into a round cake pan, sprayed with Pam. Bake at 375 degrees for 15-20 minutes or until the edges are a golden brown and a toothpick inserted in center comes out clean. Cut into 6 wedges.

Reviews

[hoppyjack]

We have made this 3 times with great results. The 1st time, I had no yogurt so made buttermilk with milk and vinegar to substitute. The 2nd time I used a cup of sour cream with no yogurt. This last time, I had the correct ingredients. It was good for time 1 and 2 but outstanding for this 3rd time. <br/><br/>I used House Autry Medium white cornmeal, omitted the Splenda and used regular sour cream-not fat free. Each time, I melted bacon grease in my small iron skillet prior to pouring in the batter. Delicious but not low cal.....Baked at the 375 degrees but it took about 30-35 minutes to bake. <br/><br/>Super recipe. Thanks for sharing. Since I have been unable to eat wheat for about 5 years, this is the best cornbread I have made. My grown kids and the young grandkids love it too.

 

[Dreamer in Ontario]

This is good but a little too sweet for my taste and I found the splenda taste to be too strong. Next time I would use sugar instead of Splenda and reduce the quantity of sweetener. Made for Keep That Resolution: Lite and Low Recipes Event

 

[mollywally]

I made this and it was very good. I could not find any fat free sugar free yogurt or fat free sour cream (lame town I live in), so I used light sour cream and it was moist and I did add some hot sauce to the mix. I used muffin tins, and it made six muffins and it cooked for 20 minutes on the lowest rack of the oven.<br/><br/>Will surely be making this again.<br/><br/>mollywally :)

 

[Amber of AZ]

Delicous and very easy to prepare. I added a small 4oz can of diced green chilies for some extra flavor. I doubled the recipe and poured into a 12 cup muffin tin. The cornbread bakes up beautifully and has a nice moist texture to it.

 

[Texas Aggie Mom]

This cornbead was very moist. The flavor was good, but a little too sweet for my tastes. I'm going to use less Splenda next time and may omit altogether. I'm also thinking about adding a drained can of corn to the recipe and some minced jalapenos to kick the flavor up a notch.