Skinny Cornbread Tasty Recipes

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Skinny Cornbread

"Skinny-fied a favorite recipe of mine. Goes great with chili!"

Ingredients :

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup corn kernels
  • 1 (8 ounce) can creamed corn
  • 1 (8 ounce) container reduced-fat sour cream
  • 1 cup water
  • 1 large egg

Instructions :

Prep : 10M Cook : 20M Ready in : 35M
  • Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  • Mix together cornmeal, flour, baking powder, baking soda, and salt in a large bowl; stir in corn kernels.
  • Whisk together creamed corn, sour cream, water, and egg in a separate bowl; stir into cornmeal mixture until a smooth batter forms. Pour 1/4 cup batter into each greased muffin cup.
  • Bake in preheated oven, rotating muffin pan half way through to ensure even cooking, until tops spring back when lightly pressed, 25 to 30 minutes.

Notes :

  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

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