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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 |
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- 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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