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Lactose Free CornBread takes 10 minutes to prepare.

Lactose Free CornBread takes 30 minutes to cook.

Lactose Free CornBread makes 12 servings.

The ingredients for Lactose Free CornBread are:

1.5 cups flour
.5 cup cornmeal
3/4 cup Splenda
1 tbsp baking powder
.5 tsp sal
1 1/4 cups Silk Coconut Milk
1/4 cup coconut oil
3 tbps Best Life Buttery Baking Stick
1/2 cup egg beaters (egg substitute)

Here is how you make Lactose Free CornBread:

1. Preheat the oven to 350F. Coat a cast iron skillet with nonstick spray. 2. Mix witha wisk the flour, cornmeal, salt, sugar and baking powder together in a mixing bowl. 3. In a seperate bowl add egg substitute, coconut milk. Melt butter and coconut oil, then warm the egg/milk in microwave for 40 seconds...mix the oil and butter egg mixture (if you don't warm the egg/milk mixture when you add the coconut oil it will solidfy).Add the liquid to dry mix, wish with a spoon to smook out (just a little, there will still be some lumps). Do not overmix. 4. Pour into the skillet bake 30 minutes (because you are not using regular butter, sugar or milk it will not brown on the top) . The cornbread is done when a small knife inserted in the center comes out dry. Best when served warm from the oven1 slice = 1/12 of cornbread Serving Size: 12Number of Servings: 12Recipe submitted by SparkPeople user SCORPIOCANDY.

The nutritional information for Lactose Free CornBread is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 148.4

• Total Fat: 7.6 g
• Cholesterol: 0.1 mg
• Sodium: 265.7 mg
• Total Carbs: 19.9 g
• Dietary Fiber: 0.8 g
• Protein: 3.1 g

The dietary needs meet for Lactose Free CornBread is Lactose Free