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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 101.8
  • Total Fat: 2.5 g
  • Cholesterol: 3.3 mg
  • Sodium: 136.2 mg
  • Total Carbs: 15.7 g
  • Dietary Fiber: 0.8 g
  • Protein: 4.4 g

View full nutritional breakdown of Rumbamel's whole wheat cheese cornbread calories by ingredient
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Rumbamel's whole wheat cheese cornbread

Submitted by: RUMBAMEL

Introduction

I found someone else's cornbread recipe that used some great ideas and then tweated it a bit. Next time I will try to use egg substitute if I can to bring the calories down. Enjoy! I found someone else's cornbread recipe that used some great ideas and then tweated it a bit. Next time I will try to use egg substitute if I can to bring the calories down. Enjoy!
Number of Servings: 12

Ingredients

    -1 C cream style sweet corn from a can like Dierbergs or Cub (mine was 100 cal per 1/2 C)
    -1 large egg
    -1/2 C or 8 T Daisy lite sour cream

    -1/2 C or 2.25 oz whole wheat flour
    -1/2 C or 2.25 oz all purpose white flour
    -1/2 C yellow corn meal
    1/2 C 2% Kraft cheese of your choice (about 80 cal. per 1/4 C serving)
    -1 packet splenda
    -1/4 t baking powder
    -a few shakes of salt

Directions

--Combine the wet ingredients in one bowl (med/large) and mix well. Then in another small bowl mix the dry ingredients well, including the cheese. Add the dry to the wet and mix only until combined.

--Pour or measure into a slightly sprayed muffin dish or a pan of choice and cook at 375 degrees for 15-20 minutes, checking at 15 minutes for doneness. (fork in the center comes out clean).

--Makes 12 servings.

--Enjoy!!


Number of Servings: 12

Recipe submitted by SparkPeople user RUMBAMEL.






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