Guest guest Posted April 29, 2000 Report Share Posted April 29, 2000 * Exported from MasterCook * Light Texas Corn Bread Recipe By : www.cookinglight.com Serving Size : 12 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups self-rising yellow cornmeal mix 2 tablespoons sugar 5 tablespoons light butter -- melted and divided 1 cup chopped onion 1 cup chopped green bell pepper 1 cup fat-free sour cream 1 cup no-salt-added cream-style corn 1/2 cup shredded reduced-fat extra-sharp cheddar -- (2 ounces) -- cheese 1 large egg 2 large egg whites cooking spray 1. Preheat oven to 425 degrees. 2. Combine cornmeal mix and sugar in a large bowl; set aside. Combine 3 tablespoons butter, onion, and next 6 ingredients (onion through egg whites) in a medium bowl; stir well with a whisk. Add to cornmeal mixture, stirring just until moist. Pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 425 degrees for 28 minutes or until a wooden pick inserted in center comes out clean. Brush with 2 tablespoons butter. Yield: 12 servings. CALORIES 141 (29% from fat); FAT 4.6g (sat 2.4g, mono 0.6g, poly 0.4g); PROTEIN 6.1; CARB 20g; FIBER 0.6g; CHOL 29mg; IRON 1.2mg; SODIUM 283mg; CALC 104mg Converted by MC_Buster. - - - - - - - - - - - - - - - - - - NOTES : If you don't have self-rising cornmeal mix, stir 2 teaspoons baking powder and 1/2 teaspoon salt into 1-1/2 cups plain cornmeal. Quote Link to comment Share on other sites More sharing options...
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