Low-Fat Cornbread

Ingredients:
1 cup flour
1 cup cornmeal
¼ cup Splenda
1 tsp baking soda
½ tsp salt
1 cup plain nonfat yogurt
2 eggs, beaten
½ cup whole kernel corn (optional)
½ cup jalapeno pepper, chopped (optional)

Preparation:
Preheat oven to 400. In a medium mixing bowl, combine dry ingredients. Stir in yogurt and eggs. If using, stir in corn and jalapeno peppers. Pour into 8-inch square pan sprayed with cooking spray. Bake for approximately 20 minutes. Best served warm.