Here are my ingredients assembled for this recipe. No, I don't whisk it but I do like to mix it with a whisk then I use a rubber or silicone spatula to give it a stir and to spread it in the pan. It does need to be spread as it is not a runny batter.
Preheat oven to 400 degrees.
Spray a round or square 9-in square pan with nonstick cooking spray; set aside.
3/4 cup yellow cornmeal
1 1/4 cups white whole-wheat flour (if I have it, I replace the 1/4 cup with garbanzo bean flour)
1/4 cup Splenda granular (I usually use the Kroger brand which is pictured above)
2 tsp baking powder
1/2 tsp salt (optional, but I always use it)
1 cup low-fat milk (I use 2%)
1 large egg
1/4 cup canola or coconut oil
In a mixing bowl, using a whisk, blend the cornmeal, flour/s, Splenda, baking powder and salt until combined. Stir in the milk, add the egg that has been lightly beaten, and the oil. Stir to blend together well.
Using a spatula, spread the batter evenly into the prepared pan and bake at 400 degrees 20-25 minutes. For my oven I set my timer at 21 minutes and it turns out just the way I like it.
The finished product.