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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 9 |
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This is a nice moist cornbread that's lower in carbs because of Splenda. I use extra light olive oil so it doesn't affect the taste. Ingredients:
1/2 cup rice flour |
1/4 cup tapioca flour |
1/4 cup potato starch |
1 cup cornmeal |
3/4 cup sugar substitute |
3/4 cup light olive oil |
2 eggs |
1 tablespoon baking powder |
1 teaspoon xanthan gum |
Directions:
1. Preheat oven to 350.
2. Mix all ingredients together in a mixing bowl.
3. Bake in a greased 8X8 pan for 30 minutes.
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