Bread - Substitute for sugar in cornbread recipes

Author: Nancy Hawke

Using Splenda instead of sugar and "I Can't Believe It's Not Butter Lite" instead of butter or oil, makes a big difference in calories but not in taste. Honey Cornbread is a moist and sweet cornbread that is the perfect accompaniment to a bowl of spicy chili.

Honey Cornbread Recipe
Honey Cornbread Muffins (No Refined Sugar)
Low Fat, Sugar Free Cornbread
Cornbread With Splenda
Do you have to put sugar in cornbread?
Can you leave sugar out of cornbread?
How do you make sugarless cornbread?
Why do Southerners not put sugar in cornbread?

Honey Cornbread Recipe

Honey Cornbread is a moist and sweet cornbread that is the perfect accompaniment to a bowl of spicy chili.
Provided by: Christin Mahrlig
Total time: 30 minutes
Cook time: 25 minutes
Prep time: 5 minutes
Yields: 8 servings
Cuisine: Southern
Number of ingredients: 9

Ingredients:

1 cup buttermilk
2/3 cup honey
2 large eggs
4 tablespoons unsalted butter, (melted)
1 1/4 cups all-purpose flour
1 cup cornmeal, (I used yellow cornmeal. Be sure you do NOT use self-rising)
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda

Nutrition:

Calories: 293 kcal
Serving Size: 1 serving

How to cook:

Make sure one of your oven racks is in the middle of the oven and preheat oven to 375 degrees. Grease an 8-inch square pan (or a round cake pan which is what I used) with butter or cooking spray.
In a medium bowl, whisk together buttermilk, honey, eggs, and butter until honey is fully incorporated.
In a large bowl, whisk together dry ingredients.
Pour wet ingredients into dry and thoroughly mix the two together. Pour batter into prepared pan and bake for 25-30 minutes, until golden brown. Cool in pan for 5 minutes.

Notes: Brown Sugar Cornbread Muffins Recipe, Get together these a few simple ingredients. In a large bowl, add the cornmeal. Add the flour. Add the brown sugar,. Missing: substitute | Must include:

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honey cornbread muffins no refined sugar substitute for sugar in cornbread low fat sugar free cornbread cornbread muffins no refined sugar

Honey Cornbread Muffins (No Refined Sugar)

These Honey Cornbread Muffins are sweetened with pure honey; no refined sugar. This cornbread muffin recipe comes out moist, tender, and flavorful.
Provided by: Chew Out Loud
Total time: 32 minutes
Cook time: 17 minutes
Prep time: 15 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 12

Ingredients:

2 cups (10 oz) unbleached all purpose flour
1 cup (4.5 oz) fine ground, whole grain yellow cornmeal
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp table salt
2 large eggs
2/3 cup pure honey
8 TB regular butter, melted
3/4 cup whole sour cream
1/3 cup whole milk
1 1/2 cups frozen corn kernels
Optional: Soft honey butter for topping

Nutrition:

How to cook:

Adjust oven rack to lower-middle position. Heat oven to 375F. Line a standard muffin tin with paper liners. Set aside.
Whisk flour, cornmeal, baking powder, baking soda, and salt in a bowl to combine well. Set aside.
Whisk eggs in second bowl until well combined and pale light yellow, about 20 seconds. Add honey and whisk until homogenous, about 30 seconds. Add melted butter, whisking to combine well. Add sour cream and milk, whisking to fully incorporate.
Combine wet and dry ingredients together, mixing gently with rubber spatula until batter is just combined and evenly moistened; do not over mix. Gently fold in frozen corn kernels.
Using ice cream scoop or large spoon, divide batter evenly among muffin cups, dropping to form mounds. Do not level or flatten tops of mounds.
Bake until muffins are light golden and toothpick comes out almost clean (few tender crumbs are perfect.) Bake about 17-19 minutes, rotating tin halfway through baking time. Actual baking time varies with each oven, but watch closely not to over bake.
Cool muffins in tin for a bit (if desired, spread some honey butter on top of hot muffins, so it melts into the muffin.) Serve warm.
Leftovers keep well in airtight container and can be reheated in microwave or oven.

Notes: DBYD Low Sugar Cornbread Mix, 12 Oz, This hearty cornbread contains only 1 gram of sugar (1/4 tsp.) per serving, that's 77% less sugar than the leading national brand and 30% less Sodium! Dip your

Low Fat, Sugar Free Cornbread

This is a low cal modification of my mom's cornbread recipe. Using Splenda instead of sugar and "I Can't Believe It's Not Butter Lite" instead of butter or oil, makes a big difference in calories but not in taste. I just made some to serve with chili and it was great!
Provided by: XAnnette
Total time: 30 minutes
Cook time: 25 minutes
Prep time: 5 minutes
Yields: 9 servings
Number of ingredients: 8

Ingredients:

1 cup flour
1 cup cornmeal
1 teaspoon salt
4 teaspoons baking powder
1/3 cup Splenda sugar substitute, for baking,not packets
1 egg
1 1/4 cups nonfat milk
1/4 cup melted i can't believe it not butter light margarine

Nutrition:

How to cook:

Combine ingredients in a large bowl, then mix by hand until batter is just moistened.
Pour into 9 large muffin cups or a 9x9 cake pan sprayed with Pam.
Bake for 25-30 minutes at 350 degrees F.

Notes: Here's why you shouldn't put sugar in your cornbread, Here's why you shouldn't put sugar in your cornbread. AL.com file photo. If Southerners have strong feelings about anything, it's cornbread.

Cornbread With Splenda

Make and share this Cornbread With Splenda recipe from Food.com.
Provided by: Pesto lover
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 1 serving
Number of ingredients: 9

Ingredients:

1 cup all-purpose flour (I use King Arthur brand)
1 1/2 cups cornmeal (I use organic)
1/2 cup Splenda granular
1 1/2 teaspoons baking powder (I use Rumford)
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons oil (I use light olive oil)
1 cup buttermilk
1 egg, well beaten

Nutrition:

How to cook:

Mix all dry ingredients in medium bowl.
In a separate bowl, mix oil, buttermilk and egg.
Pour wet ingredients into cornmeal mixture and mix with a large spoon, just until blended.
Spray a square 8" or 9" pan with Pam and pour batter into it.
Bake at 400 degrees until lightly browned on top - about 20 minutes in my oven.

Notes: Maple Cornbread | King Arthur Baking, For you Southerners who decry the Northern use of maple sugar in cornbread, read no further; this is a north of the Mason-Dixon line aberration.