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Prep Time: 7 Minutes Cook Time: 15 Minutes |
Ready In: 22 Minutes Servings: 14 |
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Ingredients:
1 (6-ounce) package buttermilk cornbread mix |
1/4 cup (1 ounce) shredded reduced-fat cheddar cheese |
1/4 cup quick-cooking grits, uncooked |
1 1/2 cups nonfat buttermilk |
2 tablespoons fat-free egg substitute |
1 tablespoon vegetable oil |
vegetable cooking spray |
Directions:
1. Combine first 3 ingredients in a medium bowl; make a well in center of mixture. Combine buttermilk, egg substitute, and oil; add to dry ingredients, stirring just until dry ingredients are moistened.
2. Place 2 cast-iron corn stick pans coated with cooking spray in a 425° oven for 3 minutes or until hot. Remove pans from oven; spoon batter evenly into pans. Bake at 425° for 15 to 17 minutes or until golden. Remove from pans, and serve warm.
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