Jalapeno Cornbread

1 1/2 cups yellow cornmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup Splenda
1 cup plain fat free yogurt
1/2 cup fat free sour cream
1 Tbsp. olive oil
3 eggs
1 cup drained canned yellow corn
1 cup Fat Free Shredded Cheddar Cheese
2 finely chopped jalapenos

Combine dry ingredients in a large bowl. Mix yogurt, sour cream, olive oil, and eggs in a medium bowl. Add to dry mixture. Add rest of ingredients and stir until well blended.

Pour into ‘pammed’ 8” square pan. Bake at 375 for 30-40 minutes or until golden brown and a toothpick inserted in center comes out clean. Cut into 9 pieces


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