Cornbread for Two Cooking for two, pg 254 by Joanna Lund
Want your cornbread to be really moist and marvelous? The mayonnaise is the secret ingredient here, and it works! (The milk helps too.) What a great go-with this would make with chili or stew. Serves 2
1/4 cup yellow cornmeal 3 tablespoons all-purpose flour 1 tablespoon Splenda Granular 1 teaspoon baking powder 1/4 teaspoon table salt 1/4 cup fat-free milk 2 tablespoons Kraft fat-free mayonnaise
Preheat oven to 400 degrees. Spray two (12 ounce) ovenproof custard cups with butter-flavored cooking spray. In a small bowl, combine cornmeal, flour, Splenda, baking powder, and salt. Add milk and mayonnaise. Mix gently just to combine. Evenly spoon batter into prepared custard cups. Place cups on a baking sheet and bake for 13 minutes or until a toothpick inserted in center comes out clean. Place cups on a wire rack and let set for at least 5 minutes.
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