I almost always make my cornbread with whole wheat PASTRY flour, because I LIKE it, I like the "rustic" texture it adds to things. You can sub splenda for sugar in cornbread, that's what I do if I know I'm going to eat it up relatively quickly. I'm one of those people who thinks splenda is best in things that get eaten right way because if not I think it develops a chemical taste in foods over time. I have never made cornbread with applesauce, but that's a way to add the moistness sugar adds to things but less sweet. But still sweet. I like a middle of the road type cornbread, not sweet but not completely sugarless either, so I would probably like it with applesauce. My recipe calls for sour cream except I use non-fat plain yogurt with just as good results. I also use two egg whites instead of one egg. Sourcream (or yogurt) Cornmeal muffins 1 cup unbleached white flour 1/4 cup whole wheat pastry flour 3/4 cup fine yellow cornmeal 1/8 cup Splenda baking mix (or 1/4 cup sugar) 3 tsp. baking powder scant 1/2 tsp. salt 1 cup nonfat plain yogurt 1/2 tsp. baking soda added to yogurt 2 egg whites I entered this recipe in my recipe box on "SparkPeople" (check it out, it is GREAT for recipe and meal planning ideas). It's OK to join, they won't send you a bunch of junk mail. The stats on it are: Amount Per Serving Calories: 91.9 Total Fat: 0.5 g Cholesterol: 0.3 mg Sodium: 23.8 mg Total Carbs: 18.2 g Dietary Fiber: 1.1 g Protein: 3.0 Kinda low on fiber and high on carbs so you could improve it by subbing whole wheat flour for all or some of the white flour. I'd start out with half and half and move up as my tastebuds adjusted. Also could possibly reduce salt, but I can't vouch for that part since I have never made it that way. I've done it with at least half WWH flour though. I eat these muffins with spreadable "lite" butter, which you might want to look into since it is a mix of sat. and unsat. fat. Also, here's my recipe for lima beans, which I have served at a couple of potlucks and people have said they liked them. Elegant Lima Beans 4 cups cooked lima beans (I use the green baby limas, the frozen ones, but I'll bet this would be good with the white butter bean limas too. I've seen both green limas and butter beans sold canned some places. I just cooked up a batch of dry limas for the first time last year and I really liked them. I make my beans in the crockpot.) 1 can (15 oz.) tomato sauce 4 oz. shredded lowfat, lowsalt swiss cheese. Frankly I actually use jarlsburg swiss for this, or kasseri cheese, but both of those are high salt high fat cheeses. 1 - 3/4 cup chopped walnuts (I use the lower amount, walnuts are high in calories and fat. I'll bet you could even go down to 2/3 cup on those.) 1/4 tsp. dried basil, crumbled, (or maybe a little more, depends on how you feel about basil, I love it) 1 green pepper, diced (I also sometimes add a small diced zuchinni, which you can also add or sub. for the green pepper since some people don't like peppers. Can also use celery if you like it. Start with what you know you will like though. The additional veggies add more good fiber but I guess you could leave them out if you hate those green veggies.) 3/4 cup water or veg. broth, unsalted if possible 1/2 tsp. salt (you could experiment with less, I almost always use less than the recipe calls for, or even omit because canned tomato sauce has salt in it. I get unsalted veg. broth bouillon cubes in the health food section of Wegman's, but if you can't find unsalted broth, then use water or leave out additional salt.) 1/4 tsp. pepper minced parsley to garnish Combine cooked or defrosted limas, vegetables, tomato sauce and water or broth. Simmer 10-15 min. until vegetables are just starting to get tender. Mix in shredded cheese and walnuts, and bake in 350 degree oven for 30 min. Notes: You can toast the walnuts in the oven as it is preheating before adding them to the casserole, but watch them carefully so they don't burn. Usually about 8 min. in the oven at 300 is enough to toast. I hardly ever had fresh parsley so I stir in about 1-2 tsp. dried parsley to the stew before putting it in the oven.

This is delicious from the Irondale/Whistlestop Cafe in Birmingham, al. 1 ý teaspoons baking powder 2 ý teaspoons vegetable oil 2 ý teaspoons melted butter 2 beaten eggs 1 ý cups fat free cultured buttermilk 1 ý cups whole milk 1 ý cups self- rising white cornmeal 1 ý cups self- rising White Lily flour Combine all ingredients and mix well. Let batter rest under refrigeration for 1-2 hours. Pour batter into a well buttered 9ÃÂ13 pan. Bake at 350 degree in convection oven for 17 to 20 minutes or until knife inserted into center comes out clean. Brush top liberally with melted butter. Can also bake in a pre-heated, cast iron skillet for a dark and crunchy bottom crust.

A POX on insipid, de-germed, commercial cornmeal products. Mill your own cornmeal for the best flavor. When it comes to wholegrains, freshly-milled is always the best and most flavorful!!! It's a WHOLE different wonderful corn-flavored experience, and it smells heavenly during baking. Or try Bob's Red Mill Cornmeal, which contains the germ and bran, unlike most commercial cornmeal products. Be sure to store it in the freezer since it is wholegrain, to slow down the germ oil going rancid. -Grainlady

I thought this was going to be about beans & cornbread! Heck, I'm hungry now LOL. I never heard this, but it sort of "sounds" like it might have the cadence you'd need to jump rope.