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