Blueberry Cornbread

I wasn’t sure how this would be, but it was quite tasty! 
The sweet cornbread with blueberries and cinnamon was a terrific combination.

 Blueberry Cornbread
2 pkgs Jiffy corn muffin mix
1 egg
1 egg white
2 TB Splenda
2 c. fresh or frozen blueberries

Topping:
3 TB Splenda
2 tsp cinnamon

Preheat oven to 350^. Mix corn muffin mix, egg, egg white, and Splenda in a medium bowl. Fold in blueberries. Pour into 9×9 pan sprayed with cooking spray. combine Splenda and cinnamon and sprinkle over the top. Bake 45 minutes or until toothpick stuck in center comes out clean.
Yield: 9 servings. Per serving= 257 Calories; 6g Fat (22.5% calories from fat); 4g Protein; 45g Carbohydrate; 3g Dietary Fiber; 21mg Cholesterol; 465mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s