Ham & Cheese Cornbread
Yield: 8 servings; 4 points per serving
7 oz Jiffy Corn Muffin Mix
1 T light butter
1/2 c skim milk
1 egg
2/3 c sharp cheddar cheese, shredded
1/3 c ham -- diced
Preheat oven to 400 F. Grease an 8 x 8x 1 ½ -inch baking pan or 7 – 8 muffin cups.
Place contents of package into mixing bowl, cut in low fat butter or vegetable oil. Add remaining ingredients and mix until just blended. Spoon batter into prepared pan or muffin cups.
Bake at 400 F for 18 - 20 minutes.
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Chili Cornbread
Yield: 12 Servings; 3 points per serving
1/4 c red bell pepper, chopped
1/4 c green bell pepper, chopped
2 small jalapeño peppers, minced
2 ea garlic, minced
3/4 c corn
1 1/2 c yellow cornmeal
1/2 c all-purpose flour
2 T sugar
2 t baking powder
1/2 t baking soda
1/2 t ground cumin
1/2 t salt
1-1/2 c buttermilk
1 whole egg
2 egg whites
4 T margarine, melted
Preheat oven to 425F. Spray 8X8-inch square baking pan with nonstick cooking spray. Set aside.
Spray small skillet with nonstick cooking spray. Add bell and jalapeno peppers and garlic; cook and stir 3 to 4 minutes or until peppers are tender. Stir in corn; cook 1 to 2 minutes. Remove from heat.
Combine cornmeal, flour, sugar, baking powder, baking soda, cumin and salt in large bowl. Add buttermilk, whole egg, egg whites and margarine; mix until smooth. Stir in corn mixture.
Pour batter into prepared baking pan. Bake 25 to 30 minutes or until golden brown. Cool on wire rack.
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Jalapeno Corn Bread
2 c cornmeal
1 c shredded FF cheese
4 t baking powder
1-1/2 t salt
4 eggs,beaten
1 (15 oz.) can cream-style corn
2 c buttermilk
4 T Canola Oil
2 T unsweetened applesauce
2-4 T minced jalapenos
In a bowl, combine 1st four ingredients. Combine the remaining ingredients; stir into cornmeal mixture until just moistened. Transfer to a 13X9 pan sprayed with Pam. Bake at 350 for 1 hour or until it tests done.
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Low Point Cornbread
Yield: 8 servings"
1/2 c whole-grain wheat flour
1 c Self-Rising Yellow Corn Meal Mix
15 oz Cream Style Corn, Canned
1 T baking powder
2 T SPLENDA
3/4 c Apple sauce
1/2 c skim milk
1/3 c Egg Beaters
1/2 t kosher salt
Mix all ingredients together. Bake in an 8 x 8 pan in an 425 degree oven for 30-40 minutes or until a toothpick inserted in the center comes out clean.
For corn muffins: use muffin pan, makes 12 muffins at 1.5 points each.
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Mexican Cornbread
1 cup uncooked cornmeal
1 cup all-purpose flour
2 Tbsp baking powder
3/4 tsp table salt
1/2 tsp baking soda
1 cup plain fat-free yogurt
1 large egg(s)
3 Tbsp SPLENDA No Calorie Sweetener
1 cup frozen corn kernels
1/2 cup low-fat shredded cheddar cheese
1/2 cup canned green chiles
Heat oven to 350 degrees. Spray an 8-inch square baking pan OR 9-inch cast-iron skillet PAM.
Combine cornmeal, flour, baking powder, salt and baking soda in large bowl. Whisk yogurt, egg, & sugar in a medium bowl.
Stir liquid mixture into dry ingredients just until blended. Stir in corn, Cheddar cheese and chile's.
Spoon batter into prepared pan and bake 20-27 minutes, until toothpick inserted in center comes out clean. Serve hot, warm or room temperature. Cut into 8 pieces. 3 points per serving.
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Whole Grain Corn Sticks
Yield: 1 dozen Serving size: 1 Corn Stick
You can prepare these in muffin tins, but the cast-iron cornstick pan yields a crisper crust.
3/4 cup whole wheat flour
3/4 cup yellow cornmeal
3 tablespoons grated fresh Parmesan cheese
2 teaspoons baking powder
1 1/2 teaspoons chili powder
1 teaspoon salt
3/4 cup plus 2 tablespoons fat-free milk
2 tablespoons olive oil
2 tablespoons honey
1 large egg, lightly beaten
3/4 cup frozen whole-kernel corn, thawed
1/3 cup minced red onion
2 tablespoons minced jalapeño pepper
Cooking spray
Preheat oven to 425°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl. Make a well in center of mixture. Combine milk, oil, honey, and egg. Add to flour mixture, stirring just until moist. Fold in corn, onion, and jalapeño.
Place a cast-iron cornstick pan in a 425° oven for 5 minutes. Remove from oven; immediately coat with cooking spray. Spoon batter into pan. Bake at 425° for 18 minutes or until lightly browned. Remove from pan immediately; serve warm.
CALORIES 120; FAT 3.6g; PROTEIN 4g; CHOLESTEROL 19mg; CALCIUM 96mg; SODIUM 325mg; FIBER 2g; IRON 0.7mg; CARBOHYDRATE 19g''
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