Guest guest Posted October 11, 1999 Report Share Posted October 11, 1999 * Exported from MasterCook * Light Texas Corn Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads June '98 Side Dishes 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 (2 ounces) shredded reduced-fat extra-sharp Cheddar cheese 1 large egg 2 large egg whites Cooking spray Preheat oven to 425º. 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 × 9-inch baking pan coated with cooking spray. Bake at 425º for 28 minutes or until a wooden pick inserted in center comes out clean. Brush with 2 tablespoons butter. Source: " Cooking Light, June 1998, p.132 " Copyright: " © Cooking Light " - - - - - - - - - - - - - - - - - - - Per serving: 145 Calories (kcal); 4g Total Fat; (21% calories from fat); 6g Protein; 24g Carbohydrate; 27mg Cholesterol; 88mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates 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. Nutr. Assoc. : 5638 0 0 0 0 0 2965 26495 0 3231 0 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.