Buttery Corn Bread Recipe

By JBamford

Ingredients

• 2/3 cup butter, softened
• 1 cup Splenda
• 3 eggs
• 1-2/3 cups 2% milk
• 2-1/3 cups all-purpose flour
• 1 cup cornmeal
• 4-1/2 teaspoons baking powder
• 1 teaspoon salt

Preparation

Step 1

1. Preheat oven to 400°. In a large bowl, cream butter and Splenda until light and fluffy. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.

2. Pour into a greased 13x9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares; serve warm. Yield: 15 servings.

1 slice equals 259 calories, 10 g fat (6 g saturated fat), 68 mg cholesterol, 386 mg sodium, 37 g carbohydrate, 1 g fiber, 5 g protein.