Rumbamel's whole wheat cheese cornbread
- Minutes to Prepare:
- Minutes to Cook:
- 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 meal1/2 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
--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.
--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.
Nutritional Info 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
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