Cornbread With Splenda

Name: Cornbread With Splenda
Yield: 4 servings
Cuisine: American
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

Vegetarian Dairy

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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 ⓘ

Instructions

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.

Nutrition & Diet Analysis (per serving)

543 kcal 27% DV

Protein Fat Carbs

Macronutrients

Protein 7.7g 15% DV

Total Fat 29g 37% DV

Carbs 67.2g 24% DV

Fiber 2.9g 10% DV

Sugar 1.7g 3% DV

Electrolytes

Sodium 19278.2mg 100% DV

Potassium 300.8mg 6% DV

Cholesterol 67.3mg 22% DV

Vitamins & Minerals

Vitamin A 27.5mcg 3% DV

Vitamin C 0.1mg

Vitamin D 0.3mcg 2% DV

Calcium 1565.8mg 100% DV

Iron 5.2mg 29% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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