Saturday, October 30, 2010

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

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 9x9 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.

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