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:
30mins
SERVES:
9
UNITS:
US

Ingredients Nutrition

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.

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