Double Corn Bread
Enjoy this healthy twist on an American classic. A few ingredient substitutions make this recipe heart healthy with its low-saturated fat content.
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Serves12 (1 muffin or slice each)
SWAP ScoreWhat's this?
Ingredients
- 1 cup cornmeal
- 1/2 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 large egg whites (or 1/4 cup egg substitute)
- 1/2 cup nonfat sour cream (or plain nonfat Greek yogurt)
- 2 tablespoons canola oil
- 1 8-ounce can creamed corn
- Cooking Spray
Directions
- Preheat oven to 425ºF.
- Combine cornmeal, flour, baking powder and baking soda in a large mixing bowl.
- Place egg whites in a small bowl. Add sour cream, oil, and creamed corn. Mix well.
- Add corn mixture to dry ingredients. Mix only until just moist.
- Spray muffin tins or a 9x9 inch baking dish.
- Fill muffin tray 3/4 full, or pour batter into the baking dish.
- Bake muffins for 20 minutes, or pan for 25 minutes. Serve warm.
Nutrition Facts
Double Corn Bread
Amount Per Serving (1 muffin or slice eachg)
Calories 112
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 6mg
2%
Sodium 199mg
8%
Potassium 81mg
2%
Total Carbohydrates 16g
5%
Dietary Fiber 1g
4%
Sugars 1g
Protein 3g
6%
Vitamin A
2%
Vitamin C
2%
Vitamin D0%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2000 calorie diet.
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