Skinny Cornbread

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



Step: 1

Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper muffin liners.

Step: 2

Mix together cornmeal, flour, baking powder, baking soda, and salt in a large bowl; stir in corn kernels.

Step: 3

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.

Step: 4

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.


Per Serving: 79 calories; protein 2.1g; carbohydrates 13.6g; fat 1.9g; cholesterol 13.7mg; sodium 182.3mg.

The best flavour of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which not always rise as well as white bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.

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