Corn Bread Cake
This is one of those recipes that I had at a party and absolutely loved it so I asked for the recipe. It had a lot of butter and oil which made it really delicious but really fattening. So I took the recipe and made it delicious and light. It came out awesome and you woudl never know I changed up the recipe. You are really going to enjoy this so give it a try!
Preheat oven 350o
Estimated Calories per serving: 157
Fat grams: 3 grams
½ cup cornmeal
1 ½ cups flour
¾ cup sugar
1 Tablespoon baking powder
½ teaspoon salt
1 package sugar free vanilla flavored instant pudding mix
1/3 cup butter spread, melted
2 Tablespoons honey
½ cup egg substitute
1 ¼ cup buttermilk
- Spray 8X8 baking dish with cooking spray and set aside.
- Stir together the cornmeal, flour, sugar, baking powder, salt and pudding mix.
- Pour in the butter spread, honey, egg substitute and buttermilk and stir until moist.
- Pour the batter into the baking dish and bake for about 45 minutes or until the top of the cornbread starts to brown and show cracks.