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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Stir in finely diced jalapeño peppers to give this cornbread an added kick of heat. Ingredients:
1 1/2 cups self-rising white cornmeal mix |
1/2 cup all-purpose flour |
1 (14.75-oz.) can low-sodium cream-style corn |
1 (8-oz.) container light sour cream |
3 large eggs, lightly beaten |
2 tablespoons chopped fresh cilantro |
1/2 cup (2 oz.) 2% reduced-fat shredded cheddar cheese (optional) |
Directions:
1. Preheat oven to 450°. Heat a 10-inch cast-iron skillet in oven 5 minutes.
2. Stir together cornmeal mix and flour in a large bowl; add corn and next 3 ingredients, stirring just until blended. Pour batter into hot lightly greased skillet. Top with cheese, if desired.
3. Bake at 450° for 22 to 24 minutes or until golden brown and cornbread pulls away from sides of skillet.
4. Note: Nutritional analysis does not include cheese topping.
5. Mix It Up! You can also use Sour Cream Cornbread in this recipe-just omit the cheese topping.
6. Farmhouse Eggs Benedict: Prepare 1 (0.9-oz.) envelope hollandaise sauce mix according to package directions, using 1 cup 2% reduced-fat milk and 2 Tbsp. lemon juice and omitting butter. Cut 4 cornbread wedges in half lengthwise, and toast under the broiler. Top 2 toasted cornbread halves with 1 low-sodium ham slice, 1 poached egg, and 1 Tbsp. hollandaise sauce. Repeat with remaining cornbread. Makes 4 servings.
7. Per serving: Calories 334; Fat 12.9g (sat 5.1g, mono 3.7g, poly 1.2g); Protein 19.9g; Carb 34.9g; Fiber 2.6g; Chol 297mg; Iron 3.1mg; Sodium 896mg; Calc 78mg
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