 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
Easy to make pound cake-like cornbread. The cornbread actually holds together-it's not so crumbly. Ingredients:
2 (8 1/2 ounce) boxes jiffy corn muffin mix |
4 egg whites (or 2 whole eggs) |
2/3 cup sour cream (i use fat free) |
2 tablespoons milk |
2 tablespoons instant minced onion |
1/4 cup splenda sugar blend for baking |
Directions:
1. Preheat oven to 400°F.
2. Grease 8x8-inch glass baking pan with cooking spray oil.
3. In a large mixing bowl add contents of both Jiffy corn muffin mixes.
4. Add egg whites, sour cream, milk and dry minced onions.
5. Blend ingredients with a whisk.
6. Pour mixture into greased 8x8-inch glass baking pan.
7. Bake about 30 minutes.
|
|