Corn Bread

12 Serv; 2 in [ ]; MFP; 105 cal/serv

38.3g; 2.5 tbsp butter [6.4]

162.7g; 2/3 cup milk [27.1]

33g; 1 large egg [5.5]

125g; 5/6 cups yellow cornmeal [20.8]

80 g all-purpose flour [13.3]

16g; 1/3 cup sugar [2.7]

Splenda packets [1] (this is 3x the original since they aren't sweet enough)

9g; 2 tsp baking powder [1.5]

2g; 1/3 tsp salt [0.33]

Use 8" cast iron.  Cook for about 20 mins or until 194F.  This is ~8 servings.

Remove salt for low sodium

Heat the oven to 400°F.  

If using glass pan, spray with the cooking spray and melt butter in the microwave.

If using cast iron, melt button in the cast iron pan on the stove. 

In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. 

Mix dry ingredients together and add to wet ingredients and mix (batter will be lumpy). 

Pour batter into the pan. 

Spread batter evenly in pan and smooth top of batter.

Bake 20 to 25 minutes until center is 194F or until golden brown and a toothpick inserted in the center comes out clean.