Preheat oven to 400ºF. Coat an 8-inch square cake pan with non-fat cooking spray (I prefer the butter flavored kind).

Combine cornmeal, flour, baking powder, Splenda, salt and baking soda in a large bowl. Mix well with a fork and set aside.

In a blender, add the corn and a few tablespoons of water. Pulse a few times until the corn is half blended - creamy, but still chunky.

Combine the blended corn, buttermilk, eggs and oil in a medium bowl; mix until blended.

Fold mixture into dry ingredients and blend. Pour batter into prepared pan.

Bake until a wooden pick inserted near the center comes out clean, about 20 minutes. Allow to cool in pan on a wire rack for 10 minutes.

Remove from pan and let cool completely. Cut into 8 squares.