Manuels Low Fat Whole Wheat Mexican Cornbread |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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This is the cornbread my father makes very guilt free! Comes out very moist. Low sugar and low fat! Ingredients:
1 1/4 cups yellow cornmeal |
1 1/4 cups whole wheat flour |
2 tablespoons splenda granular |
1/2 teaspoon salt |
1 tablespoon baking powder |
1/2 cup unsweetened applesauce |
1/2 cup fat free sour cream |
1/4 cup egg white |
1 (11 ounce) can mexicorn, drained |
1 cup 1% low-fat milk |
Directions:
1. Mix all dry ingredients in mixing Bowl.
2. Add sour cream, unsweetened applesauce, drained mexicorn mix all together.
3. Add milk till the right consistency almost cake like.
4. Pour into a 12 cast iron skillet.
5. Bake in preheated oven at 425° for 14-18 minutes.
6. Let cool and cut into 8 pieces and enjoy.
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