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Nutrition Facts
Serving Size 1 servings 55g Recipe makes 12 servings)
Calories 102
Calories from Fat 31		(31%)
Amount Per Serving		%DV
	Total Fat 3.5g	5%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 26mg		8%
Sodium 194mg		8%
Potassium 78mg		2%
Total Carbohydrate 14.8g		4%
	Dietary Fiber 0.9g	3%
	Sugars 1.9g
Protein 3.5g		7%
how is this calculated?

Cornbread Bites

Recipe #256655 | 25 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Manami
Oct 2, 2007

I was happy to find another recipe that uses cornmeal that we all liked! We made these with Splenda sugar substitute and you can't taste it. "This recipe also makes a dozen muffins in a standard muffin tin; bake 17 minutes or until golden brown. You can also double the recipe and freeze the extra muffins for up to one month." Cooking Light, October 2007.

12 servings (change servings and units)

Ingredients

2/3 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon sugar or Splenda sugar substitute
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shredded sharp cheddar cheese
1/2 cup reduced-fat sour cream
1/4 cup thinly sliced green onion
8 3/4 ounces cream-style corn
1 dash hot sauce
1 large egg, lightly beaten
cooking spray

Directions

1
Preheat oven to 375°F.
2
Lightly spoon the flour into dry measuring cups; level with a knife.
3
Combine flour and next 4 ingredients (through salt) in a large bowl.
4
Combine cheese and remaining ingredients except cooking spray in a small bowl; stir with a whisk.
5
Add to flour mixture; stir just until moistened.
6
Divide batter evenly among miniature muffin cups coated with cooking spray.
7
Bake at 375° for 10 minutes or until golden brown.
8
Cool in cups 2 minutes on wire racks; remove from pans.
9
Cool completely on wire racks.