Low-Fat Cornbread

Ingredients

1 cup flour

1 cup cornmeal

1/4 cup Splenda granular (or less)

1 teaspoon baking soda

1/2 teaspoon salt

1 cup plain nonfat yogurt

2 eggs, beaten (or 1/2 cup egg substitute)

Directions:

Preheat oven to 400.  In a medium, mixing bowl, combine dry ingredients.  Stir in yogurt and eggs.  Pour into 8-inch square pan sprayed with cooking spray.  Bake for 15-20 minutes.

Servings:

Cut into 9 equal pieces.  Each piece counts as 1.5 servings in the grains group.