SKINNY CORNBREAD

Skinny Cornbread image

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

Provided by Shantelle

Categories Side Dish

Time 35m

Yield 20

Number Of Ingredients 10

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Ingredients

1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup corn kernels
1 (8 ounce) can creamed corn
1 (8 ounce) container reduced-fat sour cream
1 cup water
1 large egg

Steps:

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.

Nutrition Facts : Calories 78.5 calories, Carbohydrate 13.6 g, Cholesterol 13.7 mg, Fat 1.9 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 182.3 mg, Sugar 0.7 g