Ingredients
2 cups yellow corn meal
1 teaspoon kosher salt
1 tablespoon splenda
2 teaspoons baking powder
½ teaspoon baking soda
1 cup low-fat butter milk
½ cup egg substitute
1 cup creamed corn
1 teaspoon canola oil
Preparation
Preheat oven to 425 degrees. Place a 10 inch cast iron skillet into the oven to heat up.
In a small bowl combine the cornmeal, salt, sugar, baking powder and baking soda. Whisk together to combine well.
In a large bowl combine the buttermilk, eggs and creamed corn. Whisk together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine.
Add oil to hot cast iron skillet. Pour batter into skillet and bake until cornbread is golden brown and springs back upon the touch, about 20 minutes.
