Cornbread With Splenda Recipes

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!

Provided by XAnnette

Categories Quick Breads

Time 30m

Yield 9 serving(s)

Number Of Ingredients 8

Low Fat, Sugar Free Cornbread image

Steps:

Combine ingredients in a large bowl, then mix by hand until batter is just moistened.
Pour into 9 large muffin cups or a 9x9 cake pan sprayed with Pam.
Bake for 25-30 minutes at 350 degrees F.

Ingredients

1 cup flour
1 cup cornmeal
1 teaspoon salt
4 teaspoons baking powder
1/3 cup Splenda sugar substitute, for baking,not packets
1 egg
1 1/4 cups nonfat milk
1/4 cup melted i can't believe it not butter light margarine

LOADED MEXICAN CORNBREAD

I always keep a couple of cornbread boxes on hand for dinners like this. You can be pretty flexiable in this dish with different veggies or types of meat. It's a potluck fav!!

Provided by Dana lanier

Categories Other Main Dishes

Time 1h

Number Of Ingredients 10

Loaded Mexican Cornbread image

Steps:

1. Cook the ground meat with the onions until done. Add the taco seasoning and tomatoes. Prepare Cornbread mix according to directions. Add the splenda, bell pepper, and jalapeno. Spray 13x9 pan and pour 1/2 of cornbread mix into pan. Top with meat mixture and then corn and 1/2 of cheese. Then top with remaining cornbread mix and cheese. Cook 35 min until done! Garnish with Salsa, sour cream and avacados!

Ingredients

2 box jiffy corn muffin mix
2 lb ground meat- beef/turkey/sausage
1 pkg taco seasoning mix
1 c frozen sweet corn
2 roma tomatoes
1 medium onion chopped
1/2 fresh red bell pepper chopped
1/2 c splenda
1 1/2 c shredded monterey jack cheese
3 fresh jalapenos chopped

CORNBREAD

Cornbread is a great side dish that your family will love to eat on its own or use to wipe their plate clean of all the deliciousness you serve up. This recipe for cornbread works equally as well with yellow, white or blue cornmeal so you can choose the color of cornbread you want! With Gold Medal™ flour and 10 minutes of prep time, you'll be pulling a golden brown cornbread out of the oven before you know it.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 12

Number Of Ingredients 8

Cornbread image

Steps:

Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
In a 1-quart saucepan, heat the butter over low heat until melted.
In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g

Ingredients

1/4 cup butter (1/2 stick)
1 cup milk
1 large egg
1 1/4 cups yellow, white or blue cornmeal
1 cup Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

CORNBREAD WITH SPLENDA

Make and share this Cornbread With Splenda recipe from Food.com.

Provided by Pesto lover

Categories Breads

Time 25m

Yield 1 loaf

Number Of Ingredients 9

Cornbread With Splenda image

Steps:

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 Facts : Calories 1773.4, Fat 69.3, SaturatedFat 12.1, Cholesterol 221.3, Sodium 2730.4, Carbohydrate 249.9, Fiber 16.8, Sugar 13.6, Protein 42.2

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

CORNBREAD

I love tasting different cornbread recipes, and I have to admit, I think this is the best that I've ever tasted. Usually I have to put tons of butter on it, because it's so dry and just doesn't have much taste to it, but this recipe is very moist, and you can eat it alone, it's got a great sweet taste to it. Try it...and let me know what you think. Thanks to Betty Crockers Big Red Cookbook for this great recipe.

Provided by crazycookinmama

Categories Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 9

Cornbread image

Steps:

Heat oven to 400³F.
Grease bottom and side or round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, with shortening.
Beat milk, butter and egg in large bowl with hand beater or wire whisk.
Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
Pour into pan.
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
Serve warm if desired.

Nutrition Facts : Calories 169.6, Fat 5.5, SaturatedFat 3.1, Cholesterol 28.5, Sodium 242.1, Carbohydrate 27.3, Fiber 1.2, Sugar 8.4, Protein 3.3

Ingredients

1 cup milk
1/4 cup butter or 1/4 cup margarine, melted
1 large egg
1 1/4 cups white cornmeal or 1 1/4 cups blue cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
you might want to reduce the sugar to 1/3 cup and use 2 egg

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Cornbread With Splenda Recipes

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!

LOADED MEXICAN CORNBREAD

I always keep a couple of cornbread boxes on hand for dinners like this. You can be pretty flexiable in this dish with different veggies or types of meat. It's a potluck fav!!

CORNBREAD

CORNBREAD WITH SPLENDA

Make and share this Cornbread With Splenda recipe from Food.com.

CORNBREAD

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