PAULA DEEN'S MEXICAN CORNBREAD LIGHTENED

Paula Deen's Mexican Cornbread Lightened image

Provided by Annacia

Categories Breads

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

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1 cup yellow cornmeal
1 cup sifted all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup Egg Beaters egg substitute
1 cup skim milk or 1 cup buttermilk
1/3 cup fat free sour cream
1/4 cup canola oil
2 tablespoons chopped jalapenos (to taste)

Steps:

Preheat oven to 425 degrees.
Grease an 8-inch square pan, cast iron skillet or cornbread mold.
In a medium bowl, combine cornmeal, flour, baking powder and salt.
To dry mixture, add egg, milk, sour cream, oil and jalapenos and mix until smooth.
Pour into prepared pan.
Bake for 20-25 minutes or until golden.

Nutrition Facts : Calories 261.6, Fat 10.3, SaturatedFat 1, Cholesterol 2.1, Sodium 477.8, Carbohydrate 36.8, Fiber 2.1, Sugar 1.3, Protein 6.1