David's Best Cornbread

This is David's sugar-free twist on Betty Crocker's Sweet Country Cornbread (www.bettycrocker.com/recipes). Warning: All other cornbread will pale by comparison.

1 cup fat-free (skim) milk
2 TB margarine or butter, melted
2 eggs
1-1/4 cup yellow cornmeal
1 cup all-purpose flour
1 1/4 cup Splenda (the kind for baking that's sold in the big bag -- not packets)
4 tsp baking powder
1/2 tsp salt (can probably eliminate for the low-sodium diet)

1. Heat oven to 400 degrees. Spray 8" square pan with Pam (or other oil spray)
2. Beat milk, margarine (or butter), and egg in large bowl.
3. Mix dry ingredients in separate bowl.
4. Stir dry ingredients into egg mixture and stir lightly by hand. Batter will be lumpy. Don't overbeat.
5. Bake 20-25 minutes or until golden brown and toothpick inserted in center comes out clean.

Cut and freeze to keep fresh.